Spaghetti alla Carbonara
Updated: Aug 28
4 oz. of Pancetta or Bacon
1/3 cup freshly grated Parmesan cheese
4 egg yolks
¼ cup light cream
3 cloves of garlic, minced
1 tablespoon of olive oil
Salt & Pepper to taste
Fresh chopped Italian Parsley, optional
12 oz. Spaghetti, prep to al dente, reserve ¼ cup of pasta water
In a large skillet over medium-high heat, add olive oil and Pancetta or Bacon and fry until crisp and fat has melted. Remove skillet from heat and stir in garlic.
While Pancetta was frying mix together eggs and cream until smooth. Next, add half of the cheese, whisk until smooth.
Return skillet off heat, add pasta water, and pasta, and toss to coat. Sauté for about 2 minutes until pasta has warmed through, salt and pepper to taste.
Remove from heat, with tongs, toss pasta as you add the sauce to skillet. Keep the contents moving until all the pasta has been coated. You want to keep the contents of the skillet moving to prevent the eggs from scrambling. Once all coated, sprinkle with the remain cheese and parsley, serve