Nothing says comfort like pasta. One of my favorites is carbonara. My mom use to make this for our family when we were growing up. I have seen it made many different ways, using cream for example but the traditional way that we were taught growing up was to use egg and cheese to make that creamy texture that everyone loves so much. So the recipe that I am going to share is the way that I learned how to make this dish. I hope you enjoy it.
Here is what you will need:
- 2 eggs, at room temperature
- 1/2 cup grated parmesan or pecorino-romano cheese
- 1 package of spaghetti or bucatini
- 1/4 cup extra-virgin olive oil
- 1 cup of pancetta, cut into small cubes
- 2 garlic cloves, thinly sliced
- 1/2 cup white wine
- Ground pepper and salt to taste
- Chopped fresh parsley
- Crushed chilly flakes (optional)
Here is how to make it:
- In a large serving bowl whisk the eggs and cheese until blended. Set aside.
- Bring a large pot of water to a boil and generously salt the boiling water. Wait until the water is boiled before you add the salt.
- Cook the pasta according to the package directions.
- While the pasta is cooking, in a large fry pan heat the olive oil.
- Add the pancetta and sauté until just starting to become crisp (approximately 4 minutes).
- Add the garlic and sauté for 1-2 minutes.
- Add the wine and cook until reduced by half.
- Drain the pasta and add it to the bowl with the eggs and cheeses. Toss quickly so that the eggs and cheese coating on the pasta.
- Add the pancetta mixture to the pasta. Season with pepper, salt (if needed) and chili flakes if using.
- Add the parsley and serve.
I hope this recipe inspires you in your kitchen – enjoy!