Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Servings: 6
Are you searching for another amazing pasta dish? Then, you have to give this spaghetti carbonara a try very soon. This pasta is tossed in a scrumptious Parmesan-egg sauce with very savory pancetta. A very rich pasta dish that is perfect with crisp white wine such as Pinot Grigios or Gris, or a light, pear, or citrus-flavored wine. Enjoy a deliciously creamy pasta meal with this easy and quick recipe any time. This spaghetti carbonara is surely a must-try and for keeps!
Ingredients
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3 eggs
1 lb spaghetti
2 cloves garlic, minced
6 slices pancetta or bacon, chopped
freshly ground black pepper
1 c. Parmesan cheese, shredded
How to make Spaghetti Carbonara
Step 1: In a bowl, place the eggs, Parmesan cheese, and black pepper. Whisk until well blended and set aside.
Step 2: On medium heat, cook the pancetta until crisp. Set aside when done. In the now-empty pan, add the garlic and cook for about a minute until aromatic.
Step 3: Following the package direction, cook the pasta in a pot with boiling salted water until al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
Step 4: In the pan with the garlic, place the hot pasta and toss well to coat. Immediately take off the heat and pour in the egg mixture. Toss well using tongs, adding the reserved pasta water as needed. Then, add the pancetta/bacon. Stir well.
Step 5: Before serving, garnish the spaghetti carbonara with parsley/Parmesan. Enjoy!
Notes:
Before starting, make sure to let the eggs out at room temperature.
Be sure to cook the pasta until firm or al dente.
The starch helps with the consistency of the sauce so ensure not to rinse the pasta.
Be prepared because the heat of the pasta will cook the egg.
Little by little add the reserved pasta water until you reached your desired consistency.
Nutrition information:
Calories: 437 | Carbohydrates: 57g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 395mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 227mg | Iron: 1.6mg
Ingredients
- 3 eggs
- 1 lb spaghetti
- 2 cloves garlic, minced
- 6 slices pancetta or bacon, chopped
- freshly ground black pepper
- 1 c. Parmesan cheese, shredded
Instructions
Step 1: In a bowl, place the eggs, Parmesan cheese, and black pepper. Whisk until well blended and set aside.
Step 2: On medium heat, cook the pancetta until crisp. Set aside when done. In the now-empty pan, add the garlic and cook for about a minute until aromatic.
Step 3: Following the package direction, cook the pasta in a pot with boiling salted water until al dente. Reserve about 1 cup of the pasta water, then drain the pasta.
Step 4: In the pan with the garlic, place the hot pasta and toss well to coat. Immediately take off the heat and pour in the egg mixture. Toss well using tongs, adding the reserved pasta water as needed. Then, add the pancetta/bacon. Stir well.
Step 5: Before serving, garnish the spaghetti carbonara with parsley/Parmesan. Enjoy!
Notes
Before starting, make sure to let the eggs out at room temperature. Be sure to cook the pasta until firm or al dente. The starch helps with the consistency of the sauce so ensure not to rinse the pasta. Be prepared because the heat of the pasta will cook the egg. Little by little add the reserved pasta water until you reached your desired consistency.
