Two-step Carbonara
This delicious recipe combines al dente spaghetti or linguine with golden and crispy pancetta in a creamy egg and parmesan sauce. A hint of garlic adds depth of flavor to this comforting dish that comes together effortlessly for a satisfying meal.
— Constant Cookbook
Ingredients
- 350g spaghetti or linguine
- 140g pack diced pancetta , or smoked streaky bacon
- 2 tsp olive oil
- 1 garlic clove , crushed
- 1 egg , plus 4 yolks
- 50g parmesan , grated
Instructions
- Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1 min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
- Drain pasta, reserving a little of the cooking water. Add eggs and a tbsp of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.
Cook Time
12M
Prep Time
PT2M
Yield
Serves 4
Nutrition
- Calories: 575 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 65 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 28 grams protein
- Sodium Content: 2.11 milligram of sodium
Comments
No comments found.