This dish holds a special place in my heart because it was one of the first dishes I learned to prepare. It is probably because it is one of the easiest and most satisfying dishes to make. It is very fast and manages to taste like a rich pasta you would eat at an Italian restaurant.
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- 1 package dried spaghetti
- 6 eggs lightly beaten
- 1 cup 18% cream
- 1 cup grated Parmesan cheese
- 8 ozs. thick sliced pancetta cut in a 1/4 inch dice
- 1 medium onion, medium dice
- 2 cloves of garlic, minced
- ¼ cup white wine
- Fresh parsley, minced for garnish
- Salt and pepper to taste
- Bring a pot of salted water to a boil and cook spaghetti according to directions on the package.
- In a saute pan, brown the diced pancetta until browned and crisp. Remove the pancetta from the pan and leave it to drain on a paper towel lined plate.
- While the pan is still hot, pour in the white wine, and scrape up the brown bits left from the bacon. This is called deglazing! Add the onions and sweat until translucent, about 5 minutes, and add the garlic and saute until fragrant, being careful not to burn it.
- In a separate bowl, whisk together the eggs and the cream and season with salt and pepper.
- When the pasta is ready, in a large bowl combine the spaghetti, the onions and garlic, the pancetta, the cream and egg mixture, and the grated parmesan. Toss vigorously to coat the noodles with the creamy sauce. The heat from the pasta cooks the egg mixture as you toss it.Garnish with parsley and season to taste. Serve immediately!
- Spaghetti Carbonara is a dish that is only done justice when it served fresh and hot. However, it does not mean you will not find people picking around the left overs.
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Pasta Tagged: bacon, carbonara, cream, cream sauce, dinner, eggs, Italian, parmesan, pasta, Spaghetti Carbonara, The Garlic Pad
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