Spaghetti alla Carbonara

Spaghetti alla Carbonara is my kind of comfort food. Not only is it really tasty but it’s easy to make as well. I am still one-handed these days–immersion blender incident, so I couldn’t do anything challenging. This delicious pasta dish is quick and easy to make and paired nicely with a house salad and freshly baked breadsticks.

Spaghetti alla Carbonara:

Ingredients

• 4 ounces of pancetta, diced into chunks (bacon will also work well)
• Spaghetti noodles, prepared per instructions in well-salted water, reserving 1/2 cup of pasta cooking water (I used whole wheat noodles)
• 1 small shallot, diced finely
• 1 clove of garlic, chopped finely
• 1 egg, very well-beaten
• 1/2 cup of Parmesan cheese, shredded (use more if you desire)
• Salt & pepper,  to taste
• 1 tbsp fresh parsley, chopped

How to Make Spaghetti alla Carbonara

In a large skillet over medium heat, cook the pancetta, until cooked through and golden brown. Remove from skillet and drain on a paper towel.

Cook the pasta per instructions in well-salted water; drain, reserving 1/2 cup of the cooking water.

Whisk together the egg with half the cheese and salt & pepper, until mixed thoroughly.

Add shallots to the same large skillet & saute until tender. Add garlic & saute for 30 seconds.

Remove the skillet from heat. Add the hot spaghetti noodles along with the 1/2 cup of cooking water to the same skillet with the shallots & garlic.

Add the egg mixture & stir continuously until creamy (be careful not to overcook the eggs–you don’t want them to scramble). Add pancetta, parsley, and the remainder of the Parmesan – taste & re-season if needed. Serve immediately. Enjoy.

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