Spaghetti alla Carbonara
1/2 box of spaghetti – cooked al dente = DON’T FORGET TO SALT THE WATER!
1 tbsp olive oil
1 tbsp butter
1/2 cup diced smoked pancetta (you may sub bacon if you have to)
1 cup grated pecorino romano cheese
1 tbsp chopped fresh Italian parsley
Fresh cracked black pepper to taste
pinch of salt
Brown your pancetta in a frying pan with the oil and butter
Whisk your eggs, cheese, parsley, pepper and salt together
Add your cooked spaghetti to the hot pan
You must move quickly at this point –
Add the egg mixture with the heat off – (The pasta should be hot from mixing it with the pancetta)
Stir the egg mixture with tongs in so that it coats the pasta and serve it right away.
you may add a little more pecorino romano cheese on top if you desire.
You will smell the pancetta and cheese right away- YUM!
If you leave the heat on, it will turn into scrambled eggs and you don’t want that.
(It’s actually served with a raw egg on top in Italy and you mix it in to the warm pasta!)