- 1 pound dry spaghetti
- two tablespoons extra-virgin essential olive oil
- 4 ounces pancetta or slab bacon, cubed or sliced into small strips
- 4 garlic clove cloves, finely chopped
- 2 large eggs
- 1 cup freshly grated Parmigiano-Reggiano, plus much more for serving
- Freshly ground pepper
- 1 handful fresh flat-leaf parsley, chopped
Prepare the sauce as the pasta is cooking to make sure that the spaghetti is going to be hot and prepared once the sauce is completed it is crucial the pasta is hot when adding the egg mixture, so the heat from the pasta cooks the raw eggs within the sauce .
Bring a sizable pot of salted water to some boil, add some pasta and prepare for eight to ten minutes or until tender yet firm (as the saying goes in Italian "al dente .") Drain the pasta well, reserving 1/2 cup from the starchy cooking water to make use of within the sauce if you want.
Meanwhile, heat the essential olive oil inside a deep skillet over medium flame. Add some pancetta and saute for around 3 minutes, before the bacon is crisp and also the fat is made. Chuck the ball garlic clove in to the fat and saute for under one minute to melt.
Add some hot, drained spaghetti towards the pan and toss for just two minutes to coat the strands within the bacon fat. Beat the eggs and Parmesan together inside a mixing bowl, stirring well to avoid protuberances. Take away the pan in the heat and pour the egg/cheese mixture in to the pasta, whisking rapidly before the eggs thicken, but don't scramble (this is accomplished from the heat to make sure this doesn't happen.) Thin the sauce along with some the reserved pasta water, until it reaches preferred consistency. Season the carbonara with several turns of freshly ground pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese round the table.
Recipe thanks to Tyler Florence