Pasta Carbonara

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six ev…

Difficulty
Easy

Prep Time
20 mins

Cook Time
10 mins

Total Time
30 mins

Ingredients

Pasta Carbonara
1tbsp Extra-virgin olive oil
4oz Pancetta, sliced into 1/2 inch thick strips
1 largeEgg
3 Egg yolks
0.25c Heavy cream
Kosher salt
Freshly ground Black pepper
0.5c grated Parmigiano-Reggiano cheese, add extra to serve
1lb Spaghetti

Method

  1. In a large skillet, heat oil and pancetta over medium; cook, stirring occasionally, until crisp and browned around edges, 3 to 4 minutes. Using a slotted spoon, transfer to paper towels to drain. In a medium bowl, whisk together egg, yolks, and cream; season lightly with salt and pepper.

  2. Meanwhile, cook pasta in a large pot of boiling salted water 1 minute less than package instructions. Drain, reserving 1 1/2 cups pasta water. Add 1 cup pasta water to skillet; bring to a boil. Add pasta and cook, stirring, until reduced slightly, about 2 minutes. Remove from heat.

  3. Slowly add egg mixture to pasta, stirring, until sauce thickens and clings to pasta. Stir in cheese and pancetta; season generously with pepper and serve immediately with more cheese.

If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for good reason. As the spaghetti cooks, you’ll crisp up some pancetta in a skillet, whisk together eggs and cream on the side, and then toss it all together with and grated Parmesan to create a silky, creamy pasta that is perfect for any day of the week.

Ingredients

Pasta Carbonara
1tbsp Extra-virgin olive oil
4oz Pancetta, sliced into 1/2 inch thick strips
1 largeEgg
3 Egg yolks
0.25c Heavy cream
Kosher salt
Freshly ground Black pepper
0.5c grated Parmigiano-Reggiano cheese, add extra to serve
1lb Spaghetti
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