Quick and Easy Spaghetti Carbonara
The substances are simple—just spaghetti (or different long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a bit olive oil, salt and pepper.
The silky carbonara sauce is created while the overwhelmed eggs are tossed with the new pasta and a touch fats from the pancetta or bacon.
Did I already mention indulgent? Yes, this isn’t a make-it-normal recipe. This is an I’ve-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe.
Spaghettini carbonara features pasta in a delicious parmesan-egg sauce with savory pancetta.
- 1 pound spaghetti
- 6 slices pancetta or bacon, chopped
- 2 cloves garlic minced
- 3 eggs
- 1 cup parmesan cheese shredded
- freshly ground black pepper
Whisk eggs, parmesan cheese and black pepper in a bowl. Set aside.
Cook pancetta over medium heat until crisp. Remove from pan and add garlic. Cook 1 minute.
Cook pasta in salted water until al dente. Drain reserving 1 cup of pasta water.
Place hot pasta in pan with pancetta/garlic and toss to coat. Quickly remove from heat and add egg mixture.
Using tongs, mix well adding pasta water if needed. Stir in pancetta/bacon and add parsley/parmesan for garnish.
view full recipe at spendwithpennie
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