Spaghetti Carbonara

Whenever I’m in a pinch with time Carbonara is my go to dish. This is a very easy and delicious dish, in 10 minutes you can have a dish the family will enjoy and will be craving for more. You can do it with any type of pasta, just remember is very important to leave the eggs and the milk for at least 2 hours before you make it, they will not go bad being outside for a few hours, I promise! Now, there is a big debate weather this dish should have cream or not, I personally like to add a bit of cream I like the creamier texture it gives the pasta but if you want to go the more original way just whisk the eggs with the parmesan cheese.

Feeds 4 to people

  • 1 lbs of spaghetti
  • 10 oz of diced pancetta or guanciale
  • 3 room temperature eggs, 2 whole eggs and 1 egg yolk
  • 1/4 cup of grated parmesan cheese
  • 1/4 cup of heavy cream (optional)
  • Shredded parmesan cheese
  • 1 tablespoon of dried basil
  • 1 tablespoon of pepper
  • Salt to taste
  • Parsley for garnish

In a pot boil water and and salt. When the water has come to a boil add the spaghetti and stir the pasta so it doesn’t stick. While the pasta is almost done cooking, cook the pancetta in a large pan.

In a separate bowl add add the eggs, parmesan cheese and cream, whisk until smooth texture. Once the pasta is done add it to the pan with the pancetta. OFF THE HEAT add the egg mixture, pour slowly while using tongues to stir it into the pasta, once integrated add the basil, a little bit of shredded parmesan, salt and pepper. Add pasta water in small increments if the mixture is too thick, add the parsley and some more grated parmesan cheese as garnish once everything is combined and enjoy!

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