I was asked last week by one of my readers for a spaghetti carbonara recipe. She said that she had attempted to make it at home and it had turned into a complete disaster. Now, before I go ahead and share this recipe with you guys, I will say that I know this reader personally and she is a fabulous cook. I highly doubt that it was a disaster but nonetheless I loved how this carbonara turned out so I wanted to share it with all of you!
I have copied the directions from bell'alimento literally verbatim because I think she hit the nail on the head. Timing is EVERYTHING with this dish. The main ingredients are spaghetti, garlic and fresh Parmesan - heaven! This dish will turn out perfectly if you just follow the directions below word for word because it is essential that each step is done while something else is cooking....you following me? Follow the steps below and you will have restaurant style carbonara at home in no time!
Source : Bell'alimento
You Will Need:
- 1 package spaghetti
- 2 Tbsp extra virgin olive oil
- 6 oz pancetta – diced
- 4 large cloves of fresh garlic -minced
- 2 large eggs -room temperature – beaten
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese
- freshly cracked black pepper
Here We Go:
- Place a large pasta pot with enough water onto boil and season generously with salt
- Once water comes to a boil, add spaghetti & stir so that the pasta separates
- Cook for 8-10 minutes until al dente and reserve one cup of the pasta cooking water.
- WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes). Reduce heat to low, add in garlic and cook for another minute (you don’t want your garlic to burn).
- WHILE the bacon/garlic are cooking crack your eggs into a small bowl & add 1 cup of cheese. Mix together and set aside.
- Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find two forks or tongs work really well for this). Take off of heat.
- To your plating bowl, add cheese & egg mixture. Transfer the pasta to plating bowl and toss well to combine. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese.