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Pasta Carbonara
Pasta Carbonara
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent spaghetti carbonara with pancetta and Parmesan cheese, ready in just 30 minutes.
Ingredients:
  • 1 tablespoon extra virgin olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • 1 pound spaghetti (or bucatini or fettuccine)
  • Salt and black pepper to taste
Instructions:
  • Prepare the pasta water: Bring a generously salted pot of water to a rolling boil (1 tablespoon salt for every 2 quarts of water).
  • Cook the pancetta or bacon with garlic: Heat olive oil or butter in a large sauté pan over medium heat. Cook the pancetta or bacon slowly until crispy. Add the garlic if using and cook for another minute. Remove from heat and transfer to a large bowl.
  • In a small bowl, whisk together the eggs and half of the cheese until well combined.
  • Add the dry pasta to the boiling water and cook until al dente.
  • Mix the al dente pasta with crispy pancetta or bacon using tongs and transfer to a bowl with the garlic. Keep it moist. Save some pasta water. Add pasta to the bowl swiftly to keep it hot, heating the eggs gradually for a creamy sauce. Combine everything, ensuring pasta cools slightly to prevent curdling the eggs.
  • Combine the beaten eggs and cheese into the mixture, tossing quickly to blend. Season with salt to taste. Add some pasta water to prevent drying out. Serve immediately with remaining parmesan and freshly ground black pepper. Optionally, garnish with fresh chopped parsley. Feel free to rate and review the recipe!

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