Name: Carbonara Pasta
Prep time: 15 min
Cook time: 30 min
Yield: 2 to 3 servings
Cuisine: Italian
Ingredients: 100 g (1 c) Parmigiano-Reggiano; 100 g (1 c) Pecorino-Romano; 4 Egg yolk; 250 g Spaghetti; 125 g Pancetta; 1 tsp Black pepper; Cilantro, chopped

🥄 15 min. 🔥 30 min. 🍽️ 2 to 3 servings

Ingredients

100 g (1 c) Parmigiano-Reggiano

100 g (1 c) Pecorino-Romano

4 Egg yolk

250 g Spaghetti

125 g Pancetta

1 tsp Black pepper

Cilantro, chopped

Steps

Sauce

In a bowl, mix the cheeses and .

In a pot of moderately salted boiling water, cook the for or until tender but still firm to the bite.

💧 Reserve 1+½ c of cooking water.

Once the pasta is cooked (), add 60 ml (¼ c) of the cooking water to the cheese mixture, or until a slightly liquid sauce forms.

In a large skillet over medium-low heat, brown the . Add the and cook for 1 minute. Reserve the pancetta on a plate, keeping the rendered fat in the skillet.

In the same skillet, continue cooking the spaghetti with 125 ml (½ c) of the cooking water, stirring constantly until al dente.

Off the heat, add the sauce and pancetta to the spaghetti. Stir constantly to prevent the eggs from coagulating.

Serve with .

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Search recipes

Carbonara Pasta

Combine off the heat

Ingredients

Steps

Sauce

Artichoke Pasta

Chicken and mushroom Alfredo pasta

Fresh Pasta

Spinach & Ricotta Cannelloni