Spaghetti alla Carbonara with crispy pancetta, creamy eggs, and salty Pecorino-Romano. So Delicious!
Ingredients
1 tablespoon olive oil
6 oz pancetta or good quality bacon (guanciale is even better, if you can find it)
4 cloves of garlic, finely chopped
3 large eggs
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound dried pasta
1 cup pecorino romano cheese, packed, freshly grated, plus extra for serving
1 handful of fresh parsley, roughly chopped
pinch of nutmeg, freshly ground (optional)
Instructions
Stack the pancetta slices and using a very sharp knife, cut the stack into a ¼ dice. Heat a large, heavy-bottomed pan over medium heat and add the olive oil. When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasional until lightly golden. Then add the finely chopped garlic, stirring constantly, cooking for 1 more minute. Turn off the heat and set aside. Do not pour off the fat, it adds to the flavor and texture of the dish.
Beat the eggs in a bowl, adding the salt, pepper, and grated Pecorino Romano. Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.
Bring a large pot of generously salted water to a boil. Add the pasta, and cook 7 -9 minutes, or until al dente. Before you drain the pasta, reserve ½ cup of the cooking water.
Add the drained pasta to the pan with the pancetta, and toss until well mixed. Add the egg mixture and ¼ cup of the reserved pasta water, quickly toss to coat the pasta. It is very important to toss the pasta quickly and constantly so the egg will create a creamy sauce – otherwise the egg will scramble. Add more cooking water several tablespoons at a time, if needed.
If using, add a pinch of nutmeg and toss to combine.
Garnish the dish with extra Pecorino and chopped parsley. Serve immediately.
Nutrition Information
Serving size: 4
Recipe by at https://hapanom.com/spaghetti-alla-carbonara/