Spaghetti Carbonara
Experience a taste of Italy with this classic carbonara recipe. Indulge in creamy pasta perfectly coated with a luscious sauce made from egg yolks, cream, and crispy pancetta. The harmonious blend of flavors in this dish will transport you to the bustling streets of Rome with every bite.
— Constant Cookbook
Ingredients
- 250g Spaghetti/Penne pasta
- 50g Pancetta (diced)
- 2 Egg yolks
- 200ml single cream
- 2 Garlic cloves (crushed)
- Salt & pepper (to taste)
- 50g Salted Butter
- 25g grated Parmesan Cheese (more/less depending on taste)
Instructions
- Cook the pasta in salted boiling water until al dente.
- In a saucepan, slowly shallow-fry the pancetta in the butter. Add the garlic and cook until the pancetta turns golden brown and crispy.
- Meanwhile, mix the eggs yolks and cream and season with a little salt and pepper. Stir well. Pour mixture into your saucepan and heat for approximately 2 minutes - stirring continuously.
- Drain the pasta. Take the saucepan off the heat and add the pasta to your saucepan. Stir well.
- Plate up and sprinkle the parmesan cheese over your dish.
Yield
Serves 2
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