1/11/2011

Spaghetti Carbonara

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There is really not much to say here other than this is simple, quick, and absolutely delicious.  Perfect for a quick weeknight meal, yet classic and decadent enough for weekend entertaining.  Serve it with a small salad and some crusty bread and you have yourself a wonderful meal.







Spaghetti Carbonara
serves 6

1 lb dry spaghetti
1 tablespoon olive oil
4 oz pancetta diced
5 extra large egg yolks
1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
1/2 cup freshly grated Pecorino Romano
1/2-1 cup reserved pasta water
Kosher salt and freshly ground black pepper to taste
chopped fresh Italian parsley

In a medium sauté pan, heat the oil over medium high heat.  Add the diced pancetta and cook, stirring frequently until it is brown and crisp, about 5 minutes.  Using a slotted spoon, transfer the pancetta to a paper towel lined plate to drain.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the manufacturer's direction.

Meanwhile, in a large bowl, mix together the eggs and cheese.  Reserve 1 cup of the pasta water.  Drain the pasta and immediately add it to the egg mixture along with the pancetta, tossing to coat the pasta with the sauce.  Add 1/2 cup of the reserved pasta water and toss to coat.  Add additional pasta water if needed to reach desired consistency.  Season with salt and freshly ground black pepper.  Serve with a garnish of chopped fresh parsley and additional Parmigiano Reggiano grated cheese.  Enjoy!

Source: The Galley Gourmet

11 comments:

  1. I just had to stop by and drool over your spaghetti carbonara--one of my favorite dishes. So nice not to see cream on your ingredient list. :-)

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  2. Jean-
    Thanks for drooling and stopping by:) I am not Italian, but from what I know cream in Carbonara is a no-no. It's all about the cheese, eggs, pancetta or guanciale.

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  3. Pasta Carbonara is maybe my favorite kind of pasta. It's silky and smoky and dreamy and it reminds me of the time I spent in Italy in college! I also think it's a dish that everybody loves, so it's perfect for a dinner party.

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  4. Kasey-
    Since you lived in Italy I am sure you have had countless versions of the "real" dish. Every home has their own. I agree with you that it is perfect for entertaining--easy and elegant. Thanks for stopping by!

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  5. Just as I love it - no need for nasty cream, just deliciousness from the pasta, pancetta, egg yolks and gloriously good hard cheeses. Adding some freshly chopped flat leaf parsley is new to me, and has a possibly delicious flavour feel.

    Happy Cooking throughtout 2011, michelle in Wellington, New Zealand.

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  6. I was looking for a TRUE Carbonara recipe and ran across yours. I made it tonight for my son, his girlfriend and her mother (who I was meeting for the first time!). It is PERFECT! SOOO wonderful! Thank you!

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  7. Melony-
    I am so pleased you enjoyed it. Thank you for taking the time to let me know:)

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  8. AnonymousMay 20, 2011

    I tried to make this, exactly as instructed but mine didn't turn out so great. I started to get scrambled eggs then I added a little more water so it thinned it out ok. The egg mixture I started with was a little thick and I had correct amounts. Not sure what I did wrong. I'll try it again.

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  9. Anon-
    Sorry it didn't work out for you. I have never had the egg yolks and cheese mixture set when tossing with the pasta. Tossing immediately and constantly is important. I do hope you give it another go.

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  10. AnonymousJune 22, 2012

    Awesome recipe. I absolutely loved it.
    Here's a recipe for Fettuccine Carbonara you may like to try.
    http://www.wascene.com/food-drink/fettuccine-carbonara-recipe/
    Thanks for sharing.
    Jess

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