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Spaghetti Carbonara

Decadent yet simple spaghetti carbonara for a quick flavour-loaded midweek meal.


Tender spaghetti jacketed in a delicate, delectable sauce wrapped around crispy jewels of pancetta. Spaghetti carbonara is a quick and easy midweek meal with few ingredients but loads of flavour.


The only tricky part to the carbonara is ensuring the eggs turn into a sauce, and not scrambled eggs. The key is tempering. Adding a small portion of the pasta to help begin raising the temperature of the egg mixture before it is poured over the rest of the hot spaghetti. Once the eggs are in, toss the spaghetti vigorously so it coats every noodle.


If you don't have pancetta on hand, chopped bacon also works perfectly. Just don't let it get too crispy as you'll want a bit of meatiness.

 

Ingredients

(Makes 6 servings)

  • 12oz uncooked spaghetti, prepared (gluten-free if needed)

  • 1 teaspoon sea salt

  • 1, 1/2 cups pancetta, diced (or thick cut bacon)

  • 2 cloves garlic, minced

  • 3 large eggs

  • 1 cup Parmigiana Reggiano, grated

 

Directions

In a large pot, prepare the spaghetti according to package instructions. Use the 1 teaspoon of the sea salt indicated in the ingredients to salt the water. Once the spaghetti is al dente, reserve about a cup of the pasta water and drain the rest. While the pasta boils, continue with the rest of the recipe.


In a sauté pan over medium-high heat, add the pancetta. Sauté until the outside of pancetta becomes crispy. Add the minced garlic and saute for an additional minute before transferring to a large bowl. When the spaghetti is ready and drained, transfer t to the bowl and toss with the pancetta. Set aside to cool a little.


In a medium bowl, whisk the eggs until well beaten. Sprinkle in 1/2 cup of the Parmigiana Reggiano and whisk until combined. Add about a cup of the cooked pasta to the bowl and mix well to temper the eggs. We want to heat the eggs without turning them into scrambled eggs. Pour the eggs into the bowl with the rest of the spaghetti and pancetta. Mix well. Add a little of the reserved pasta water if needed to loosen the pasta up and help thin the creaminess of the eggs.


Serve immediately with the remainder of the grated cheese as topping.

 
 

Nutritional Information Per Serving:

total calories = 376 | total fat = 14.59g | saturated fat = 5.7g | cholesterol = 118.17mg | sodium = 673.67mg | net carbohydrates = 43.21g | dietary fibre = 1.83g | sugars = 1.52g | protein = 15.57g

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