Spaghetti alla Carbonara
Servings 4
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.