Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper; 2 larges eggs; 1 handful fresh flat-leaf parsley, chopped; 4 garlic cloves, finely chopped; 2 Tbsps extra-virgin olive oil; 237 milliliters freshly grated Parmigiano-Reggiano, plus more for serving; 113 grams pancetta or slab bacon, cubed or sliced into small strips; 454 grams dry spaghetti

Spaghetti alla Carbonara might be just the Mediterranean recipe you are searching for. This recipe serves 6. One portion of this dish contains roughly 20g of protein, 19g of fat, and a total of 490 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up pepper, garlic cloves, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Spaghetti

Pasta

Sauce

Egg

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 (as they say in Italian "al dente.")

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Ingredients you will need

Pasta

Sauce

Water

Meanwhile, heat the olive oil in a deep skillet over medium flame.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Ingredients you will need

Pancetta

Garlic

Bacon

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.

Ingredients you will need

Bacon Drippings

Spaghetti

Parmesan

Egg

Equipment you will use

Mixing Bowl

Frying Pan

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 (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Ingredients you will need

Ground Black Pepper

Water

Spaghetti

Parsley

Cheese

Pasta

Sauce

Egg

Salt

Equipment you will use

Whisk

Bowl

Frying Pan

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2larges

eggs 1handful

fresh flat-leaf parsley, chopped 4

garlic cloves, finely chopped 2Tbsps

extra-virgin olive oil 237milliliters

freshly grated Parmigiano-Reggiano, plus more for serving 113grams

pancetta or slab bacon, cubed or sliced into small strips 454grams

dry spaghetti

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.