Spaghetti a la Carbonara
1 lb. dry spaghetti
2 Tbs. Extra Virgin Olive Oil
6 Oz. Pancetta or a slab of bacon, cubed
4 Garlic Cloves, finely chopped.
3 Large Eggs
1 Cup Parmigiana cheese, grated
Freshly Grounded Black Pepper.
Cook the pasta 8-10 Minutes, drain, reserving one cup of the water for the sauce.
Separately, heat the olive oil, over a medium flame, add the bacon and cook until crisp, then add the garlic and cook until the garlic is tender. Set aside.
Separately, mix the eggs with the parmigiana cheese, adding some of the reserve water to it to thin it out.
Add the cooked spaghetti to the bacon and garlic mixture, tossing really well, until all spaghettis are covered with the oil. Then add the egg mixture to the pat with the spaghetti/bacon mixture. This must be done while still hot. Mixing it really well so the heat of the spaghetti cooks the egg.
Do Not do this last step over the burner, or you will get scrambled eggs instead of a carbonara sauce!!!
Serve with additional Parmigiana cheese and enjoy!
2 Tbs. Extra Virgin Olive Oil
6 Oz. Pancetta or a slab of bacon, cubed
4 Garlic Cloves, finely chopped.
3 Large Eggs
1 Cup Parmigiana cheese, grated
Freshly Grounded Black Pepper.
Cook the pasta 8-10 Minutes, drain, reserving one cup of the water for the sauce.
Separately, heat the olive oil, over a medium flame, add the bacon and cook until crisp, then add the garlic and cook until the garlic is tender. Set aside.
Separately, mix the eggs with the parmigiana cheese, adding some of the reserve water to it to thin it out.
Add the cooked spaghetti to the bacon and garlic mixture, tossing really well, until all spaghettis are covered with the oil. Then add the egg mixture to the pat with the spaghetti/bacon mixture. This must be done while still hot. Mixing it really well so the heat of the spaghetti cooks the egg.
Do Not do this last step over the burner, or you will get scrambled eggs instead of a carbonara sauce!!!
Serve with additional Parmigiana cheese and enjoy!
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