Ingredients:
- 1 lb spaghetti- 6 oz of pancetta or bacon, diced
- 4 egg yolks
- 1 cup of grated Parmesan cheese
- 1/4 cup of heavy cream
- Salt and freshly ground black pepper
- 2 cloves of garlic minced
- 2 tbsp of olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to the package instructions.
2. In a large skillet, heat the olive oil over medium heat. Add the pancetta or bacon and cook until crispy.
3. Add the minced garlic and cook for 1-2 minutes or until fragrant.
4. In a mixing bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream.
5. Drain the pasta and reserve 1 cup of pasta water.
6. Add the hot pasta to the skillet with pancetta or bacon and toss to combine.
7. Turn off the heat and add the egg yolk mixture to the pasta. Quickly toss to coat the pasta evenly.
8. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
9. Season the spaghetti carbonara with salt and freshly ground black pepper to taste.
10. Serve hot with extra Parmesan cheese, if desired.
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