Spaghetti alla Carbonara
A classic Roman pasta dish featuring eggs, cream, pecorino romano cheese and pancetta.
Recipe - WAYZATA
Spaghetti alla Carbonara
0
Servings7
0Ingredients
1 tablespoon olive oil
4 slices pancetta, diced
5 pasteurized eggs, at room temperature
2 tablespoons whipping cream, at room temperature
3/4 cup grated Pecorino Romano cheese, divided
1/2 teaspoon kosher salt
1 pound spaghetti
1/8 teaspoon freshly ground black pepper
chopped flat-leaf parsley
Directions
- In a skillet over medium-high heat, heat oil; then add pancetta.
- Cook the pancetta, stirring occasionally, until it becomes crisp; then drain it on paper towels.
- In a medium bowl, whisk together eggs, cream, 1/2 cup cheese, and salt until well blended.
- Cook the spaghetti according to the package directions; drain, but do not rinse.
- In a bowl, toss the hot spaghetti and egg mixture until the eggs are cooked.
- Stir in black pepper, pancetta, parsley, and the remaining cheese. Serve immediately.
0 minutes
Prep Time
0 minutes
Cook Time
7
Servings
Directions
- In a skillet over medium-high heat, heat oil; then add pancetta.
- Cook the pancetta, stirring occasionally, until it becomes crisp; then drain it on paper towels.
- In a medium bowl, whisk together eggs, cream, 1/2 cup cheese, and salt until well blended.
- Cook the spaghetti according to the package directions; drain, but do not rinse.
- In a bowl, toss the hot spaghetti and egg mixture until the eggs are cooked.
- Stir in black pepper, pancetta, parsley, and the remaining cheese. Serve immediately.