Spaghetti alla Carbonara
One of Italy’s most traditional pasta dishes, originally from Rome but a staple for Italian homes across the country. An easy quick recipe to fix a delicious last minute meal with little effort. The pancetta can be substituted with crunchy roasted veggies to make the dish vegetarian.
(Recipe for 4)
1 pound Spaghetti
For the Carbonara sauce:
½ pound Pancetta or Bacon, diced
1 tbs Butter
1/2 cup Parmiggiano Reggiano Cheese, grated
1 Garlic Clove, peeled
Salt and Pepper
Fill the large pot with water and bring to boil.
In the mean while, peel the garlic clove and dice the pancetta. Place both ingredients on the pan at medium heat. Cook until the pancetta gets crunchy. In the bowl lightly beat 2 whole eggs, 2 yolks, butter, half the Parmigiano Reggiano cheese, salt and pepper.
Cook pasta in salted boiling water, according to recommended cooking time written on the box.
When pasta is Al-Dente cooked, drain and transfer directly into the large bowl, adding the crispy pancetta. Mix well and fast, so that the egg does not scramble, but evenly covers all the spaghetti with a creamy texture.
Place pasta in individual serving bowls and garnish with the remaining Parmigiano Reggiano Cheese.
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