Recipe

Spaghetti Carbonara Recipe

Add Step-by-Step Photos	Allican / All my dishes 2 years, 3 months ago This is a quick and delicious carbonara recipe. It may take a couple of tries to get the creamy texture right but once you do - fantastic. Prep:20m Cook:10m Servings:4	Allican
	pasta authentic carbonara

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Ingredients

250g pancetta (or bacon) cut into 1/4" strips

4 garlic cloves

3 Tbsp extra-virgin olive oil (the best you can afford)

1/4 cup dry white wine (or chicken stock)

3 large eggs

1/4 cup freshly grated Romano cheese

1/2 cup freshly grated Parmigiano-Reggiano cheese

Black pepper, ground fresh

2 Tbsp chopped parsley

500g spaghetti

Directions

Add spaghetti to a large pot of rapidly boiling salted water and cook according to directions.

Lightly mash the garlic with the flat side of a knife, enough to split it. Discard skin and saute the garlic in the olive oil on medium high until the garlic becomes a deep gold. Remove garlic and discard.

Cook the pancetta (or bacon) in the olive oil until it just begins to crisp at the edges, add the wine (or stock) and let it simmer for a couple of minutes then turn off the heat.

Beat the eggs lightly with a fork and add the freshly grated cheese, a generous grinding of pepper and the chopped parsley. Mix thoroughly.

Drain the spaghetti, reserving a ladle full of the pasta water*

Add the egg mixture to the spaghetti and toss thoroughly - the heat of the pasta will cook the egg and give the carbonara it's creamy texture.

Briefly reheat the pancetta (or bacon) over high heat, turn out the mixture into the pasta and toss thoroughly again.

Serve at once.

*If the pasta seems a little dry after adding the egg mixture and olive oil pancetta mixture add a little pasta water until the consistency is right.

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