spaghetti alla carbonara
Creamy, smokey and delicious, this unctuous dish is not only satisfying but takes less than 30 minutes.
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yield
2 servings
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For spaghetti alla carbonara
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8 oz(1/2 lb.) spaghetti, uncooked
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coarse sea salt, for water
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1 1/4 cpancetta, cubed (substitute guanciale)
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2 tspfreshly ground black pepper or to taste, divided (i always use mixed peppercorns)
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3 lgfree-run egg yolks, room temperature
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1/3 c35% heavy cream
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1 cgrated grana padano cheese (substitute parmigiano-reggiano cheese), divided
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3 lgcloves garlic, pressed
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1/4 cdry white wine
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2 Tbspfresh parsley, chopped
How To Make spaghetti alla carbonara
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1In a large pot of boiling salted water, add pasta and cook according to directions.
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2Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
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3While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
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4When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute. Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
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5Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.
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6To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=nljCceQ0Acw
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Categories & Tags for Spaghetti alla Carbonara:
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