Spaghetti Carbonara
Breakfast for dinner or dinner for breakfast? This Spaghetti and Eggs dish is fast and may easily be customized.
Servings: 2
Ingredients
- 1/2 lbs Angel hair pasta
- 2 Tbsp Olive oil
- 4 oz Pancetta or slab bacon
- 4 cloves Garlic, chopped
- 2 ea Eggs
- 1 cup Parmesan cheese, grated
- 1 Handful Fresh parsley, chopped.
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook for 4 minutes. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.1/2 lbs Angel hair pasta
- Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes until the bacon is crisp. Toss the garlic into the fat and saute for less than 1 minute to soften.2 Tbsp Olive oil, 4 oz Pancetta or slab bacon, 4 cloves Garlic, chopped
- Add the hot, drained spaghetti to the pan and toss for two minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.2 ea Eggs, 1 cup Parmesan cheese, grated
- Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.1 Handful Fresh parsley, chopped.