Spaghetti Carbonara


Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add the pasta to the pancetta and onion, then add 1 cup of chicken stock and 1 tsp. black pepper. Bring the mixture to a boil. Mix 4 egg yolks and 2 tbsp. heavy cream in a small bowl. When the sauce is almost reduced, remove from the fire. Add egg mixture to the pasta, mixing until the sauce is thickened. Finish with parmesan. Mangia!

Spaghetti Alla Carbonara

Printable Recipe here

(serves two)

2 ounces pancetta or guanciale (or American bacon in a pinch)

2 eggs, beaten

1/2 cup pecorino or parmigiano, plus more for sprinkling on top

freshly cracked black pepper

1/4 to 1/3 pound spaghetti

Cut the pancetta into small bits and fry in a sauté pan. You don’t need to use oil to fry the pancetta since it will start to exude its own oil after a few minutes. Start the pasta  boiling while you fry the pancetta bits. Take a serving bowl and warm it either over a pot of simmering water or in the oven or microwave for a few minutes – just long enough to take the chill off.  Beat the eggs in the bowl (you don’t want the bowl to be too hot or you’ll scramble the eggs) and add the pecorino or parmigiano, whisking again.

Drain the pasta, swirl it around in the pan with the pancetta, then add the pasta and pancetta bits to the bowl with the eggs and cheese, mixing well.  Season generously with freshly cracked black pepper, and serve with additional grated cheese.

 

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