Spaghetti alla Carbonara

Spaghetti alla carbonara is my kind of comfort food! Not only is it comforting and tasty, but it’s also easy to prepare. I am still one-handed these days due to my immersion blender incident, which means I couldn’t do anything challenging. This delicious pasta carbonara recipe is quick and easy to make. We all devoured it, and it paired nicely with a loaded garden salad and freshly baked breadsticks.

Spaghetti alla Carbonara

Ingredients:

• 4 oz of pancetta, diced into chunks (bacon will also work well)
• Spaghetti noodles, prepared per instructions in well-salted water, reserving ¾ cup of pasta cooking water (I used whole wheat noodles)
• 1 tbsp butter or olive oil
• 1 small shallot, diced finely
• 1 clove of garlic, chopped finely
• 1 egg, very well-beaten
• ½ cup of Parmesan cheese, shredded (use more if you desire)
• Sea salt and freshly cracked black pepper,  to taste
• 1 tbsp fresh parsley, finely chopped

How to Make Spaghetti alla Carbonara

Cook the pancetta in a large skillet over medium heat until cooked through and golden brown.  Remove from the skillet and drain on a paper towel. Chop into bits.

Cook the pasta to al dente according to the package instructions in a large pot of well-salted water; drain, reserving ¾ cup of the cooking water.

Meanwhile, whisk together the egg, half the cheese, sea salt, and freshly cracked black pepper to taste, until very well blended. Set aside until needed

Cook the shallots by adding butter or olive oil to the same large skillet as the pancetta and cook them, stirring often, for about 2 minutes.

Add garlic and cook, stirring constantly, for 30 seconds.

Remove the skillet from the heat.

Finish by immediately adding the hot, drained spaghetti noodles along with ½ cup of cooking water to the same skillet with the shallots & garlic.

Add the egg mixture, and stir continuously until creamy (be careful not to overcook the eggs–you don’t want them to scramble).

Whisk in the pancetta, parsley, and the remaining Parmesan cheese, and more cooking water if needed.  Taste & re-season if needed.

Serve immediately, along with extra Parmesan on the side. Enjoy.

Spaghetti alla Carbonara

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet
• Large pot

Ingredients

• 4 oz of pancetta diced into chunks (bacon will also work well)
• Spaghetti noodles prepared per instructions in well-salted water, reserving ¾ cup of pasta cooking water (I used whole wheat noodles)
• 1 tbsp butter or olive oil
• 1 small shallot diced finely
• 1 clove of garlic chopped finely
• 1 egg very well-beaten
• ½ cup of Parmesan cheese shredded (use more if you desire)
• Sea salt and freshly cracked black pepper to taste
• 1 tbsp fresh parsley finely chopped

Instructions

• Cook the pancetta in a large skillet over medium heat until cooked through and golden brown.  Remove from the skillet and drain on a paper towel. Chop into bits.
• Cook the pasta to al dente according to the package instructions in a large pot of well-salted water; drain, reserving ¾ cup of the cooking water.
• Meanwhile, whisk together the egg, half the cheese, sea salt, and freshly cracked black pepper to taste, until very well blended. Set aside until needed
• Cook the shallots by adding butter or olive oil to the same large skillet as the pancetta, and cook them, stirring often, for about 2 minutes.
• Add garlic and cook, stirring constantly, for 30 seconds.
• Remove the skillet from the heat.
• Finish by immediately adding the hot, drained spaghetti noodles along with ½ cup of cooking water to the same skillet with the shallots & garlic.
• Add the egg mixture, and stir continuously until creamy (be careful not to overcook the eggs–you don't want them to scramble).
• Whisk in the pancetta, parsley, and the remaining Parmesan cheese, and more cooking water if needed.  Taste & re-season if needed.
• Serve immediately, along with extra Parmesan on the side. Enjoy.

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