Spaghetti Carbonara

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Homemade sauce & pancetta. Serves 6
Ingredients
1 tbs extra-virgin olive oil
10 ounces diced pancetta
1 pound spaghetti
1 cup heavy cream
4 large egg yolks
2 cups / 5 ounces grated parmesan cheese
1 ts salt
Lots of freshly ground pepper
 
Directions
1. 1. Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
2. 2. Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
 
Notes:
From marthastewart.com. Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.




Emily Woods

Member since Mar 2007

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