Creamy Spaghetti Carbonara
Spaghetti carbonara is a popular Italian dish. Delicious, but not traditional, this recipe includes cream and uses bacon instead of guanciale.
- Serves: 4 persons
- Kosher salt, to taste
- 1pound spaghetti
- ½pound pancetta or bacon (cut into 1/2-inch dice)
- 4egg yolks
- ¼cup heavy cream
- ¾cup freshly grated Pecorino-Romano cheese (or Parmesan)
- 1teaspoon extra-virgin olive oil
- 2tablespoon Italian parsley (chopped)
- Freshly ground black pepper, to taste
Step 1Gather the ingredients.
Step 2Fill a large soup pot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
Step 3Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente —tender but still firm to the bite.
Step 4Meanwhile, add the diced pancetta or bacon to a cold sauté pan and cook slowly over low heat for 10 to 15 minutes or until crisp. Remove from the pan and drain on paper towels.
Step 5Combine the egg yolks, cream, cheese, and olive oil in a bowl and beat with a whisk until completely mixed.
Step 6Once the pasta is done, scoop out 1/2 cup of the pasta water and set it aside. Drain the pasta and discard the remaining pasta cooking water.
Step 7Place the cooked pasta in the pot along with the cooked pancetta or bacon.
Step 8With the pot off the heat, add the egg and cream mixture and stir briskly while the sauce thickens up. You can adjust the consistency with some of the reserved pasta water.
Step 9Transfer to serving bowls and garnish with the chopped parsley and freshly ground black pepper. Serve right away, with additional grated cheese if desired.