1/4 teaspoon freshly ground black pepper, plus more for garnish
1/4 pound pancetta or thin-cut bacon
2 cloves garlic
3 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon salt
1 pound spaghetti or spaghettini
How to Make It
Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.
Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.
When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.
Peas, please: Add 3/4 cup frozen peas to the egg mixture.
Add radicchio: Finely shred 1 small head radicchio and cook with the pancetta.
Pick basil: Substitute 1/4 cup chopped fresh basil leaves for the parsley.
Spice it up: Add 1/2 tsp. red chile flakes with the garlic.
Change the cheese: Substitute other hard, aged cheese (such as asiago, pecorino, or aged gouda) for the parmesan.
Go for whole grain: Try using whole-wheat spaghetti (the assertive, rich flavors of this dish will hold up to a heartier pasta beautifully).
Note: Nutritional analysis is per serving.
The heat from the hot pasta partly cooks the eggs. If you are concerned about eating raw or undercooked eggs, use 1/2 cup pasteurized eggs in lieu of fresh.
This was an almost perfect carbonara recipe, with one major exception - I used 1/2 lb pasta, and the whole measurements of the rest of the ingredients. I think it would have been terribly, terribly dry otherwise. I also cut back on the olive oil, and could probably drain some of the fat rendered from the pancetta. The sauce was beautifully silky, the pancetta has an excellent flavor, and the wine added a depth to the ingredient. I'm going to start keeping pancetta in the freezer, so I can make this an emergency "Oh, no, what are we having tonight" dinner.
this was really good! I would definitely make it again.... I thought that it was going to be a little more creamy...mine came out to be a little thicker maybe it was the cheese...not sure..I used left over chicken instead of bacon and it still turned out great!
This was a quick, easy recipe for carbonara. I omitted the bacon, because I used flavored pasta, and it was wonderful. I've made this recipe with bacon before and loved it that way too. It's a perfect base for whatever you have in the fridge.
This is my go to dinner when I have company. I admit that I use double the pancetta though, and I ALWAYS use the basil option with the red chile flakes. This is one of my favorite dinners for just myself too--plus it's really cheap to make.
This is an amazing recipe! I set a bowl aside to cool for my two year old and when I turned back around he was stuffing it into his mouth with his bare hands, lol. We never have leftovers and my hubby requests it at least once a week.
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