Recipe

Spaghetti Carbonara Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago This rich Italian favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan. Sometimes I add chopped fresh plum tomatoes or mushrooms plus garlic to mine for a different taste. When I have no pancetta I use bacon. Prep:10m Cook:12m Servings:6	Mountainmam
	easy spaghetti carbonara

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Ingredients

1 tablespoon extra-virgin olive oil

10 ounces pancetta, cut into 1/2-inch dice

1 pound spaghetti

1 cup heavy cream, plus more if needed

4 large egg yolks

2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

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.

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Comments

elgab89 1 year, 3 months ago said:
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.

binky67 1 year, 3 months ago said:
I havent had this in good long time. Cant wait to try it.