Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: good first cold press extra virgin olive oil, 1/2 inch in large saute pan (Don't skimp on oil quality!); 2 garlic cloves, minced, to taste; 1 chopped onion, to taste; 8 -12 slices pancetta, thick slices (Italian bacon); 4 eggs; 2 (16 ounce) packages spaghetti (use your good judgement on quanity, we eat alot!..you may not!); 2 cups fresh grated parmesan cheese (Again, don't skimp on quality!) or 2 cups parmigiano-reggiano cheese (Again, don't skimp on quality!); crushed red pepper flakes; salt & fresh ground pepper

5.00 (23)

⏱ 65 mins 🍽 6-8 serving(s) 🏷 Spaghetti

This recipe for a classic spaghetti carbonara features a rich sauce made from eggs, Parmesan cheese and pancetta. The pancetta is gently cooked with garlic and onion in olive oil for 30 minutes to create a flavourful base. The hot, drained pasta is combined with a beaten egg mixture, which cooks from the residual heat, before being tossed with the pancetta and finished with plenty of grated cheese. The entire process takes roughly 65 minutes to complete.

Ingredients

good first cold press extra virgin olive oil, 1/2 inch in large saute pan (Don't skimp on oil quality!)
2 garlic cloves, minced, to taste
1 chopped onion, to taste
8 -12 slices pancetta, thick slices (Italian bacon)
4 eggs
2 (16 ounce) packages spaghetti (use your good judgement on quanity, we eat alot!..you may not!)
2 cups fresh grated parmesan cheese (Again, don't skimp on quality!) or 2 cups parmigiano-reggiano cheese (Again, don't skimp on quality!)
crushed red pepper flakes
salt & fresh ground pepper

Method

Pour olive oil into a large sauté pan to a depth of 1/2 inch.
Place the minced garlic, chopped onion and pancetta cut into small pieces into the pan.
Allow the contents to simmer for 30 minutes, ensuring the mixture does not reach a boil.
If you are using them, add crushed red pepper flakes during the final 10 minutes of the 30 minute simmer.
Beat four eggs in a bowl with a generous amount of salt and freshly ground black pepper.
Cook the spaghetti in boiling water until it reaches an al dente texture.
Drain the cooked pasta and promptly combine it with the egg mixture while the spaghetti is still very hot.
Stir the pasta continuously until the eggs have fully cooked.
Combine the pasta with the contents of the sauté pan and mix in the grated Parmesan cheese.
Serve the finished dish immediately.

Nutrition (per serving)

Sodium567000 mg

Recipe details

CategorySpaghetti

AuthorNimz_