spaghetti alla carbonara

How To Make spaghetti alla carbonara

• 
  Step 1
  In a small skillet oven over medium-low heat cook olive oil and smashed garlic, stirring frequently for about 5-10 minutes or until the garlic begins to turn golden. Remove garlic and discard. (I usually make garlic infused Extra Virgin Olive Oil by the gallon so I always have it on hand.)
• Step 2
  Bring a large pot of LIGHTLY salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes.
• 
  Step 3
  Reserve 1 cup of the pasta water then drain the rest and toss spaghetti 1 tsp of the garlic infused olive oil and 1 Tbsp butter.
• 
  Step 4
  In a Dutch oven over medium-low heat cook pancetta with remaining olive oil, 1 teaspoon ground black pepper, and minced onion. If using bacon then leave out the olive oil. Cook until pancetta or bacon is crisp and set heat to lowest setting.
• 
  Step 5
  In a warmed mixing bowl whisk eggs and 3 Tbsp of the Parmigiana-Reggiano cheese or Pecorino Romano cheese, and 1 teaspoon ground black pepper. Set aside.
• 
  Step 6
  Pour reserved pasta water or stock, sherry, and drained spaghetti into the Dutch oven with the bacon-pepper mixture and stir to combine.
• 
  Step 7
  Slowly pour egg mixture into the pasta mixture; stirring constantly until the egg mixture forms a thick sauce, about 1 to 2 minutes and everything is heated through. Remove from heat.
• 
  Step 8
  Serve in pasta bowl with remaining cheese and fresh parsley sprinkled over the top.
• Step 9
  *Options: Use as much or little Parmigiano Reggiano and Romano cheese as you like, or top dish with finely shredded Mozzarella or Colby Jack for a different flavor profile. Add diced chicken to dish and cook with the bacon or if using pre-cooked chicken, add to bacon just before it's done and heat through.
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