Spaghetti Alla Carbonara
From DetroitTokyo 12 years ago
- 15min to make
- Serves 2
This quick, simple to make dish will make you look like a kitchen rock star. Pairs perfectly with grilled/roasted asparagus.
Ingredients
- 6 oz. spaghetti shopping list
- 1 tbsp olive oil shopping list
- 2 oz. bacon or pancetta, cut into cubes or strips shopping list
- 2 garlic cloves, chopped shopping list
- 2 shallots, chopped shopping list
- 1 large egg shopping list
- 1/2 cup grated Parmesan, plus more for garnish shopping list
- 2 tbsp heavy cream or half & half shopping list
- 2 tbsp dry white wine (may sub with chicken stock or more cream) shopping list
- freshly ground black pepper and sea salt - to taste shopping list
- 2 tbsp roughly chopped fresh herbs, plus a pinch for garnish (I used basil, oregano and flat leaf parsley) shopping list
How to make it
- Cook pasta in salted water until al dente.
- Meanwhile, combine egg and Parmesan in a small bowl and whisk together.
- Heat oil in a deep skillet (big enough for pasta too) over medium heat. Add bacon and saute for about 3 minutes until crisp and fat is rendered. Shallots and saute for 1-2 minutes, then add garlic and saute an additional minute.
- Add hot pasta to pan and toss for about 2 minutes to coat in bacon fat.
- Remove pan from heat. Add egg mixture, tossing until eggs thicken. Add cream, wine and herbs and toss to incorporate. Season with salt & pepper to taste.
- Top with a pinch of fresh herbs and grated Parmesan to serve.
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