Spaghetti Carbonara
From mountainmama 15 years ago
Ingredients
- 1 tablespoon extra-virgin olive oil shopping list
- 10 ounces pancetta, cut into 1/2-inch dice shopping list
- 1 pound spaghetti shopping list
- 1 cup heavy cream, plus more if needed shopping list
- 4 large egg yolks shopping list
- 2 cups grated (about 5 ounces) parmesan cheese, plus more for garnish shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
How to make it
- Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
- Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
- NOTE:
- Carbonara is originated from Rome. In Italy, cream (panna) is not added. This recipe calls for it. Some use 8 ounces guanciale instead of the panna.
The Rating
Reviewed by 9 people-
Carbonara Sauce is always a winner! Got my 5! I never tried guanciale - I live in an Italian neighborhood so I should be able to find it. I will certainly look for it.
elgab89
in Toronto loved it
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Sounds super creamy.
nightkitchen
in Claremont loved it
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