Spaghetti Carbonara, an Italian classic meaning "ham and eggs" is just one of many examples of how delicious can be so simple. Timing is critical with this dish, make sure sauce components are finished before pasta becomes al dente.
This recipe contains eggs, **_pasta (spaghetti), pancetta, cheese (parmesan, grated), garlic (fresh), parsley (fresh), peppercorns (black)
4 - 6 Servings
Prep time: 10 min
Cook time: 10 min
- 5 eggs
- 16 oz. spaghetti pasta
- 8 oz. pancetta, diced
- 5 oz. parmesan cheese, grated
- 1 oz. garlic, chopped
- 1/4 cup(s) parsley, chopped (optional)
- 1 tsp. freshly ground pepper
- 1. Bring a large pot of salted water to a boil and cook pasta until "al dente", about 8-10 minutes. (Timing is critical, pasta must be hot and not overcooked to complete sauce).
- 2. Meanwhile, in a large skillet over medium heat, add the pancetta, and sauté until fat begins to render.
- 3. Add garlic and continue to cook till garlic becomes slightly golden and pancetta begins to crisp but not hard. Turn off heat.
- 4. In a mixing bowl, whisk together 2 whole eggs and 3 egg yolks.
- 5. Mix in parmesan cheese and black pepper to eggs.
- 6. Add hot cooked pasta directed to pancetta and garlic. Immediate stir in egg mixture. The heat from the hot pasta will cook the egg.
- 7. Stir in 1/4-1/2 cup of salted pasta water to pan for desired consistency. Toss in chopped parsley. Serve immediately.