A hearty comfort food pasta entree that blends the delicate balance of a creamy egg and cheese mixture along with a bite of pancetta.
Makes 4 servings
13 oz spaghetti pasta
2 egg yolks, egg whites removed
7 oz pancetta, cut into ¼ cubes or small strips
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, smashed
¼ cup grated Parmesan, plus extra for serving
Spaghetti Carbonara (ph Luna Pasta e Dolci)
Making the Pasta:
Bring a large pot of salted water to a boil. Once water is boiling add the spaghetti and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Making the Carbonara:
Mix the eggs, egg yolks and Parmesan cheese together in a bowl. Season with salt and pepper.
Heat the olive oil and butter in a large frying pan. Add the smashed garlic cloves and pancetta to the pan.
Cook over medium heat until the pancetta is cooked through and crisp. Discard the garlic cloves once they become golden brown.
Add the drained spaghetti to the frying pan and toss well.
Remove the frying pan from the heat and stir in the egg mixture. Toss well until the egg mixture is mixed in thoroughly.
Sprinkle with Parmesan and serve immediately.