Spaghetti alla carbonara
Meghann
This is spaghetti with an egg-bacon sauce and is a great dish for bacon-lovers!
ingredients
- Salt
- 1 lb spaghetti
- 4 oz pancetta or bacon
- 1 clove garlic
- 1 tbsp olive oil
- 2 very fresh eggs
- 1/3 c cream
- 2 oz freshly grated Parmesan or Pecorino cheese (or mixture)
- Salt (as needed)
- Freshly ground black pepper
directions
- 1
In a large pot, bring to a boil 4-5 qts water and 1 tbsp salt. Push spaghetti down into it with a mixing spoon until all the pasta is under water. Cook until al dente-it takes about 8 minutes but it’s best to test it earlier. Place a large bowl and four spaghetti plates in a warm oven (about 125° F).
- 2
In the meantime, finely dice pancetta or bacon. Peel garlic and mince. Heat oil and cook diced pancetta until slightly crispy, then add garlic, stirring occasionally till garlic is lightly golden.
- 3
Combine eggs, cream and Parmesan in the warmed bowl and whisk. Drain pasta and immediately add to the egg-cream mixture along with the hot bacon mixture. Season with salt if needed, and pepper; mix well and immediately transfer to plates.
Source: Basic Italian
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