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Spaghetti Carbonara
Spaghetti carbonara is a classic Italian recipe. The key is to use the hot pasta water to make the dish creamy. If made properly, there is no need to add cream or milk. The dish is luxurious, satisfying, comforting, and easy to make. If you like, you can add peas after you have cooked the pancetta and garlic. Use any pasta you like, but the consistency is usually best with a thicker spaghetti. —Luisa Webb, Fort Collins, Colorado
Ingredients
- 1 package (16 ounces) spaghetti
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 4 ounces chopped pancetta
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Chopped fresh parsley
Directions
- 1. Cook spaghetti according to package directions for al dente. Meanwhile, in a large bowl, whisk eggs and Parmesan; set aside.
- 2. In a large skillet, heat oil over medium heat. Add pancetta; cook and stir until crispy, 5-6 minutes. Add garlic; cook 1 minute longer.
- 3. Drain spaghetti, reserving 3/4 cup pasta water. Add spaghetti to skillet; toss to coat. Slowly add egg mixture, stirring constantly. Add salt, pepper and enough pasta water for sauce to reach desired consistency. Sprinkle with parsley, and additional Parmesan if desired.
Nutrition Facts
1 cup : 337 calories, 11g fat (4g saturated fat), 66mg cholesterol, 539mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 14g protein.
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