*my* spaghetti carbonara
Updated on Aug 13, 2014
If you look at recipes for carbonara, you'll see differing opinions on what to use. Well, I typically use 'too much' pancetta & 'too many' eggs & *gasp* I use onions. But I do NOT use cream! Nor do I use wine. We like it like this. It was based on a pasta cookbook but...well...you know how it is. ;)
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 - 8
Ingredients
- 1 pound dry spaghetti
- 1/2 pound pancetta, cut into 1/2" cubes
- 2 tablespoons olive oil
- 1 - onion, chopped
- 6 - eggs, beaten
- 3/4 cup grated parmesan or romano cheese
- - plenty of ground black pepper
How To Make *my* spaghetti carbonara
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Step 1Heat oil in heavy skillet. Add diced pancetta.
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Step 2When pancetta is rendered and crispy, add onion & cook until very soft but not browned - almost caramelized.
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Step 3Boil past until al dente. Drain. Add beaten eggs. Stir, stir, stir, stir until thoroughly incorporated & creamy. You don't want scrambled eggs - they will be cooked enough to be safe to eat.
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Step 4Add pancetta & onions; stir well. Add cheese; stir well. Add pepper to taste - I like a LOT; stir well. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Pasta
Diet:
Dairy Free
Method:
Stove Top
Keyword:
#Italian
Keyword:
#comfort-food
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