Pancetta Carbonara
Looking for a dish that's both simple and mouthwateringly delicious? Look no further than this classic pancetta carbonara recipe. With just a handful of basic ingredients, you can whip up a restaurant-quality meal right in your own kitchen.
The magic happens when you toss the warm pasta with the whisked eggs and let them mingle with the rich, flavorful fat from the pancetta or bacon. The result? A silky carbonara sauce that coats every strand of pasta, creating a dish that's as comforting as it is satisfying.
So the next time you're craving a hearty, no-fuss meal, give this spaghetti carbonara recipe a try. You won't be disappointed!
Pancetta Carbonara
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
4
Prep Time
25 minutes
Cook Time
5 minutes
This recipe is as simple as it is delicious and it requires only a few basic ingredients. The silky carbonara sauce forms as the whisked eggs mingle with the warm pasta and the flavorful fat from the pancetta or bacon.
Author:Jennie Flight
Ingredients
-
12 ounces linguine or spaghetti
- 2 large eggs + 2 yolks at room temperature
-
1 ounce grated pecorino cheese plus more for serving
-
1 ounce grated Parmesan cheese plus more for serving
-
1 tablespoon butter
-
2 cloves garlic minced
-
2 tablespoons shallots finely chopped
-
3.5 ounces pancetta diced
- 2 tablespoons white wine
- Salt and pepper to taste
Directions
Place a large pot of water over high heat and bring to a boil. Lightly salt the water.
In a mixing bowl, whisk together the eggs, and cheese. Season with a pinch of salt and pepper.
In a large skillet, melt butter over medium heat, add pancetta and sauté until the fat just renders. Remove pancetta and set aside. Add garlic and shallots and sauté about 3 minutes. Add wine, bring to a boil, then cook stirring until most of the liquid has evaporated, 2-3 minutes.
Cook pasta according to package directions then drain, reserving 1 cup of pasta water.
Add hot pasta and pancetta back to the skillet over low heat for one minute. Remove from heat and add cheese/egg mixture very slowly, stirring with tongs the whole time to keep egg from scrambling. Add reserved pasta water as needed for additional creaminess.
Salt and pepper to taste then serve immediately with extra cheese.