If you’ve been following my blog for a while, you should know that most of my recipes are pretty simple, or have been simplified by me. I feel that many recipes are unnecessarily complicated, and it just scares people away. So I keep my instructions as easy as possible, or even convert difficult ones into non-intimidating ones. If everyone knew how easy it can be to put a great dinner on the table, more people would do it! On that note, I hope you cook this yummy Spaghetti Carbonara with me, because it is definitely easy and quick!
What you’ll need:
- 1 tbsp olive oil
- 1/2 pound pancetta (thick cut bacon works also), cut into small cubes
- 1 tsp minced garlic
- 4 whole eggs
- 1 cup grated parmesan or pecorino cheese (or a mix of both)
- 1 pound spaghetti
- salt and pepper to taste
Cook the pasta according to the instructions on the package. Reserve one cup of the pasta water when it’s done.
Beat the eggs and half of the cheese in a small bowl. Set aside.
In a frying pan, over medium heat, sauté the garlic for one minute. Add the pancetta and cook for about 5 minutes, until just starting to get crispy.
When the pancetta is done, add it to the cooked pasta, toss well. Add 1/8 cup of the water you reserved from the pasta. Little by little add the egg/cheese mix to the pasta, continuously stirring. This part is tricky, because you don’t want the mixture to turn into scrambled eggs. Add the remaining cheese and toss. Add black pepper and salt as needed. To reheat, add more pasta water.