Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Freshly ground black pepper; 59 milliliters dry white wine or vermouth; 4 eggs; 59 milliliters heavy cream; 4 servings Freshly ground nutmeg; 2 teaspoons olive oil; 473 milliliters cubed pancetta rind removed; 118 milliliters freshly grated Parmesan; 454 grams spaghetti

You can never have too many main course recipes, so give Spaghetti alla Carbonaran a try. This recipe serves 4. One portion of this dish contains about 26g of protein, 20g of fat, and a total of 654 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up pepper, olive oil, spaghetti, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Put a large pan of water on to boil for the pasta.

Ingredients you will need

Pasta

Water

Equipment you will use

Frying Pan

In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy.

Ingredients you will need

Pancetta

Pasta

Cooking Oil

Equipment you will use

Frying Pan

Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

Ingredients you will need

White Wine

Vermouth

Syrup

Equipment you will use

Frying Pan

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.

Ingredients you will need

Parmesan

Pepper

Cream

Pasta

Egg

Equipment you will use

Bowl

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining.

Ingredients you will need

Water

Pasta

Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

Ingredients you will need

Water

Pancetta

Cheese