Spaghetti Carbonara

Breakfast for dinner, you say?  No problem with this quick pasta recipe.  tradition calls for pancetta, but a good smoky bacon will do.  Use the pasta water to emulsify with the egg mixture to make a creamy sauce.

 

Spaghetti Carbonara

 

8 Oz. dried spaghetti

4 Oz. pancetta or bacon, diced

2 Large eggs

1 Clove garlic, minced (optional)

4 Oz. parmesan cheese

Salt and pepper to taste

 

Cook the pasta in a large stock pot.  Meanwhile, saute the pancetta with the garlic on medium heat until pancetta is almost crispy.  Whisk the eggs with the parmesan.  Drain the pasta, reserving some of the water.  Toss the spaghetti with the pancetta and remove from the heat.  Quickly and thoroughly toss the pasta with the egg mixture.  Toss in just enough pasta water to form a sauce in the pan.  Season to taste and serve immediately with a bit of grated cheese on top.

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