Spaghetti Carbonara
If it’s wrong to combine bacon and eggs with pasta and cheese, then I don’t want to be right. Today on Tiny Kitchen Big Taste, we're making the richly satisfying Spaghetti Carbonara.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: bacon, carbonara, eggs, pancetta, pasta, spaghetti, spaghetti carbonara
Servings: 2 servings
Calories: 714kcal
SO WHAT YOU'RE GONNA NEED IS:
Boil Pasta in heavily salted water. Before draining, reserve 1 cup Pasta Water.
In a medium Mixing Bowl, combine 2 Eggs and 1 Egg Yolk and a pinch of Pepper. Whisk until Eggs are scrambled.
Add Pecorino Romano Cheese. Stir with whisk until mixed in.
Dice Pancetta (Note: You can use Bacon as a substitute.)
In a Sauté Pan over medium/medium-low heat, add 2 teaspoons Olive Oil and Pancetta. Render Pancetta and then let it start to brown.
Add Pasta to the Pancetta. Mix around and let Pasta cook for about a minute.
Add ½ cup Pasta Water.
Turn off the burner. If using an electric or induction burner, remove Pan completely from the stove.
Pour the Egg mixture into the Pan and mix quickly until the Pasta is thoroughly coated. (Note: mix quickly to ensure that the eggs do not scramble.
Plate with Pancetta on top of the Pasta. Garnish with more Cheese and Black Pepper.
Calories: 714kcal | Carbohydrates: 86g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 293mg | Sodium: 414mg | Potassium: 369mg | Fiber: 3g | Sugar: 3g | Vitamin A: 420IU | Calcium: 193mg | Iron: 2.7mg