Spaghetti Pasta Carbonara

Name: Spaghetti Pasta Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp extra virgin olive oil or unsalted butter; 227 grams pancetta or thick cut bacon, diced; 1 garlic cloves, minced, about 1 teaspoon (optional); 3 whole eggs; 237 milliliters grated parmesan or pecorino cheese; 454 grams spaghetti pasta (or bucatini or fettuccine); 1 serving Salt and black pepper to taste

You can never have too many Mediterranean recipes, so give Spaghetti Past It works well as a main course. Head to the store and pick up spaghetti pasta, eggs, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. Spaghetti Carbonara, Spaghetti Carbonara, and Spaghetti Carbonara are very similar to this recipe.

Instructions

Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

Ingredients you will need

Water

Salt

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Pot

Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat.

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Olive Oil

Pancetta

Garlic

Bacon

Water

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Frying Pan

Add the bacon or pancetta and cook slowly until crispy.

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Pancetta

Bacon

Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

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Pancetta

Garlic

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Bowl

Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.

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Cheese

Egg

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Bowl

Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

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Pasta

Water

Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic.

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Pancetta

Garlic

Bacon

Pasta

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Tongs

Bowl

Let it be dripping wet. Reserve some of the pasta water.

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Water

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

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Pasta

Sauce

Egg

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Bowl

Pot

Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.)

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Pasta

Egg

Add the beaten egg mixture:

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Egg

Add the beaten eggs with cheese and toss quickly to combine once more.

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Cheese

Egg

Add salt to taste.

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Salt

Add some pasta water back to the pasta to keep it from drying out.

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Water

Pasta

Serve at once with the rest of the parmesan and freshly ground black pepper.

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Ground Black Pepper

Parmesan

If you want, sprinkle with a little fresh chopped parsley.

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Parsley

Equipment

Ingredients

Servings:

1Tbsp

extra virgin olive oil or unsalted butter 227grams

pancetta or thick cut bacon, diced 1

garlic cloves, minced, about 1 teaspoon (optional)3

whole eggs 237milliliters

grated parmesan or pecorino cheese 454grams

spaghetti pasta (or bucatini or fettuccine)1serving

Salt and black pepper to taste

Recommended wine: Frascati, Chablis, Pinot Grigio

Pasta Carbonara works really well with Frascati, Chablis, and Pinot Grigio. A crisp dry white wine balances out the richness of a creamy carbonara. Frascati is a Roman wine, which makes it an especially fitting choice to the Roman dish. The Principe Pallavicini Poggio Verde Frascati Superiore with a 4.3 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.