Easy Spaghetti Carbonara

Categories:

Cuisine Type, European, Main Courses, Pasta & Noodles, Recipes

October 14, 2011

by Linda, the Hungry Host

October 14, 2011

This is an easy, no fuss version of the Italian classic, Spaghetti Carbonara. I really like this recipe because it tastes authentic – but it takes less than half an hour to make!

The first time I had this wonderful pasta dish was in Rome. It was the hottest part of August in Italy, and I had just stepped off a plane from Canada to meet my husband after 4 months of being apart. The very first meal we shared was a plate of piping hot Spaghetti Carbonara – which is why it will always have a special place in my heart. That, and it was so delicious that we had to try it in different restaurants in Rome. Smoky pancetta and buttery noodles in a light cheesy and subtly eggy sauce – that’s a proper Spaghetti Carbonara.

After being reunited in North America, we just couldn’t find a place that made it they way we had it in Italy. Everything was either too sticky, too salty, too cheesy, too heavy or too mushy. So, to preserve our memories of that dish, we swore off ordering it for a long time. That is, until I finally attempted this recipe a few nights ago. I’m fairly certain this is not the truly Italian way of making this dish (and I am open to suggestion), but the tastes and texture bring me back to a hot summer’s night in Rome. Enjoy!

Spaghetti Carbonara

Ingredients

About 500 grams of spaghetti, cooked until al dente
1 teaspoon olive oil, for frying
1 cup pancetta, cubed
3 eggs
100 grams fresh Parmesan, grated
4 large cloves of garlic
2 tablespoons butter, melted
freshly ground pepper and salt, to taste

Instructions

If you haven’t already, boil the spaghetti until just cooked. It should be tender but not mushy. If you already have cooked spaghetti on hand, run cold water over it to loosen the strands.

Beat the eggs.

Whisk in the Parmesan cheese, ground pepper and salt. Crush, peel and mince the garlic.

Heat the olive oil over medium high. Fry the pancetta cubes for 3 minutes. Add the garlic and fry for another 2 minutes. Add the butter. Let it continue frying until the butter smells slightly nutty and turns golden brown – about 3-5 minutes. The pancetta should also be crisp and golden.

Quickly add the noodles. It is okay if a little water goes in with them. Toss the spaghetti until evenly coated. Season generously with freshly ground pepper.

Pour the egg mixture over the top and immediately reduce the heat to low. Toss quickly until the egg has coated the noodles and looks slightly scrambled but is not overcooked.