Authentic Spaghetti Carbonara
Authentic Spaghetti Carbonara might be a good recipe to expand your main course recipe box. This recipe serves 6. For $1.82 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 385 calories, 22g of protein, and 21g of fat. Not a lot of people made this recipe, and 9 would say it hit the spot. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up parmigiano reggiano, salt, olive oil, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is brought to you by Lisa's Dinnertime Dish. With a spoonacular score of 46%, this dish is solid. Try Authentic Spaghetti Carbonara, Spaghetti Carbonara for Two, and Spaghetti Carbonara for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp black pepper
1 lb pasta, cooked according to package instructions, reserving 1 cup of the pasta water
2 tsp olive oil
4 oz diced pancetta
7 oz grated parmigiano reggiano, plus more for serving
¼ cup parsley, finely chopped
¼ tsp salt
4 whole eggs
Equipment:
whisk
bowl
frying pan
stove
Cooking instruction summary:
While pasta cooks, crack eggs into a medium bowl and whisk until combined. Whisk in parmigiano reggiano, salt and pepper. Set aside. Heat olive oil in a large skillet over medium heat. Add pancetta and cooked until browned, about 5 minutes. Turn heat off and leave pancetta in pan. Drain pasta once it's cooked, reserving 1 cup of pasta water. Remove skillet from the stove and add pasta to the skillet, tossing to mix with the pancetta and coat with the oil. Quickly add egg mixture to the pasta mixture. Toss quickly and vigorously to coat pasta and cook the eggs. If pasta seems dry, add a little bit of the reserved pasta water, until sauce is creamy, but not watery. Sprinkle with parsley and serve immediately
Step by step:
1. While pasta cooks, crack eggs into a medium bowl and whisk until combined.
2. Whisk in parmigiano reggiano, salt and pepper. Set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add pancetta and cooked until browned, about 5 minutes.
5. Turn heat off and leave pancetta in pan.
6. Drain pasta once it's cooked, reserving 1 cup of pasta water.
7. Remove skillet from the stove and add pasta to the skillet, tossing to mix with the pancetta and coat with the oil.
8. Quickly add egg mixture to the pasta mixture.
9. Toss quickly and vigorously to coat pasta and cook the eggs.
10. If pasta seems dry, add a little bit of the reserved pasta water, until sauce is creamy, but not watery.
11. Sprinkle with parsley and serve immediately
Nutrition Information:
covered percent of daily need
