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Spaghetti carbonara is a classic pasta dish featuring a rich and creamy sauce made with nutty Parmesan cheese and bacon. This indulgent dish is perfect for a date night or special occasion, as it is sure to impress!
1 pound of spaghetti or linguini
2 tablespoons of extra-virgin olive oil
4 ounces of pancetta or bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup of freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
1 handful of fresh parsley, chopped
1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm. Drain the pasta well, reserving 1/2 cup of the pasta water to use in the sauce if you wish.
3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften.
4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
5. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble. Thin out the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Season the carbonara with freshly ground black pepper and salt to taste. Garnish with chopped parsley and Parmesan.
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