I had absolutely no idea how incredible Spaghetti Carbonara was until last week when I made it for the first time. This simple pasta is a classic Italian dish made delicious with cream, salty Parmesan cheese, egg yolks and pancetta. When tossed with steaming al dente pasta, the creamy egg and cheese mixture melds beautifully into one of the most delicious pastas you’ll ever know. It’s a wonder how such simple ingredients can come together in a pot.

This pasta would pair perfectly with a homemade Caesar Salad.

Spaghetti Carbonara

• 1 tablespoon extra-virgin olive oil
• 10 ounces pancetta, cut into 1/2-inch dice
• 1 pound spaghetti
• 1 cup heavy cream, plus more if needed
• 4 large egg yolks
• 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
2. Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.

Related posts

• Election Day Emotional Eating
• Summer Perfect Pasta Salads
• Creamy Cucumber Salad
• Heart Shaped Dipped Krispies
• Perfect Sugar Cookies

Tags | comfort food, pasta, recipe