Spaghetti Carbonara
Simple and delicious; this blend of spaghetti eggs and bacon works for any meal of the day! Although I'm a pill about the ingredients that make the sauce, it's pretty open to interpretation what ingredients to add. I will sometimes include either garlic or white wine even thought that is not considered 'traditional.' What is absolute? Spaghetti, eggs, pork, pasta, Parmesan and pepper!
Servings 4 -6
Calories
Ingredients
- 1 pound spaghetti; angel hair thin or regular spaghetti
- ¼ to ½ pound pancetta or thick sliced good quality bacon
- 4 cloves garlic chopped (optional)
- ¼ to ½ cup white wine optional
- 2 large eggs
- Reserved pasta water if needed
- ½ cup Parmesan cheese grated
- Freshly ground pepper
- Fresh parsley for garnish optional
Instructions
- Cook spaghetti according to package directions. Since I used angel hair I had taken some steps prior to cooking my pasta since it cooks in 3-4 minutes. Regular spaghetti will take more like 9-10 minutes; plenty of time for you to start preparing the dish after you start your water to boil.
- Cut the bacon into pieces about 1/2 inch wide. Cook in a skillet until the bacon is just beginning to get crisp; add the chopped garlic and wine and cook for a minute or two longer. Remove from heat.
- Meanwhile, break the eggs into a serving bowl, season with black pepper and beat them with a whisk
- When your pasta has finished cooking, add the pasta and the bacon mixture to the eggs in the serving bowl and mix thoroughly; the heat from the pasta will cook the eggs; add 1/4 to 1/2 cup of pasta water, just enough to create a sauce.
- Add the Parmesan cheese, mix lightly and serve. Sprinkle additional cheese on each serving, grate fresh black pepper on top.