Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams 170gramsGuanciale Pancetta or Bacon will also work; 2 servings 2slow cooked eggs (optional); 2 servings fresh ground black pepper to taste; 2 Tbsps olive oil; 170 grams 170gramsdried pasta boiled according to package directions; 51 grams 50gramsPecorino Romano grated

Spaghetti Carbonara might be just the main course you are searching for. One serving contains 956 calories, 35g of protein, and 60g of fat. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, slow eggs, pastan according to package directions, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 12 minutes.

Instructions

Boil a large pot of well salted water, then cook the pasta according to the package directions. For dried spaghetti I usually boil the noodles for 8 minutes rather than the 9 recommended on the package to ensure they are al dente.

Ingredients you will need

Spaghetti

Pasta

Water

Equipment you will use

Pot

Combine the Pecorino, egg, olive oil and black pepper in a large bowl and whisk together until the mixture is smooth and there are no clumps of egg whites.Chop the Guanciale into batons and add to a pan over medium high heat and fry until cooked through.

Ingredients you will need

Black Pepper

Egg Whites

Guanciale

Olive Oil

Pecorino

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Drain the pasta (do not rinse), then immediately dump it into the egg mixture. It's important that the pasta be very hot, otherwise the egg mixture won't thicken into a sauce.

Ingredients you will need

Pasta

Sauce