My Spaghetti Carbonara

My Spaghetti Carbonara

Time: 35 mins


  • 1 tablespoon olive oil
  • 10 ounces pancetta, cut into 1/2-inch dice
  • 1 lb spaghetti
  • 1 cup heavy cream
  • 4 large egg yolks
  • 2 cups parmesan cheese, grated (5 oz.)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 Bring a large saucepan of water to a boil.
  • 2 In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
  • 3 Cook spaghetti in boiling water until al dente, about 8 minute.
  • 4 While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
  • 5 Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
  • 6 Add warm pancetta and fat from pan. Toss well.
  • 7 Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz