With its simple and tasty ingredients, the carbonara is a favorite pasta for many. How can you not love this delightful dish, with its rich and creamy sauce and sinfully crispy pancetta? And did I forget to mention it only takes 20 minutes to cook? I know, perfetto!
The traditional method to prepare this pasta requires to pour the raw egg mixture over the spaghetti, off the stove, letting only the heat of the pasta partially cook the eggs. I don't particularly like runny and uncooked eggs. So when I make carbonara, I let the pan sit over medium heat and very quickly mix the spaghetti with the egg mixture. You need to be really quick, thou. And don't let it cook for too long! The sauce coats completely the spaghetti, while the eggs stay soft and moist, mostly cooked but not runny ... just perfect :)
Easy, right?? Here is the whole recipe:
Ingredients: serving 4 people
- 2.5 oz of pancetta or bacon in thick slices, cut in cubes or strips
- 4 eggs
- 1/2 cup of freshly grated Parmesan cheese
- 2 tablespoons of heavy cream (optional)
- olive oil
- 12 oz spaghetti
Step 1: Bring to boil a large pot of salted water, and cook the spaghetti when it boils.
In a large saucepan, heat a little bit of olive oil with the pancetta. Let cook, stirring occasionally until it's nice and crispy. Turn off the heat when ready.
Serve immediately, sprinkling with the rest of the Parmesan cheese.
Let me know what you think. And please, share your pictures! I'm always very excited to see your work!