Qmee Recipes – Spaghetti carbonara
January can feel like a slog! A great way to get over that feeling is by eating great food. So, we found this recipe for a delicious, creamy spaghetti carbonara. This pasta dish would be perfect with some buttery garlic bread or some rosemary flavored focaccia. This homely recipe is bound to put a smile on your face!
Follow along below to recreate this tasty spaghetti carbonara recipe!
What you’ll need…
½ cup pancetta
⅓ cup pecorino cheese
⅓ cup parmesan
3 large eggs
3 ½ cups spaghetti
2 plump garlic cloves, peeled and left whole
4 tbsp unsalted butter
sea salt and freshly ground black pepper
What you’ll need to do…
-Put a large saucepan of water on to boil.
-Finely chop the pancetta, having first removed any rind.
-Finely grate the pecorino cheese and the parmesan and mix them together.
-Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
-Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
-Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
-While the spaghetti is cooking, fry the pancetta with the garlic.
Drop the unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
-Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
The garlic has now imparted its flavor, so take it out with a slotted spoon and discard.
-Keep the heat under the pancetta on low.
-When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. -Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
-Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
-Take the pan of spaghetti and pancetta off the heat.
-Now quickly pour in the eggs and cheese.
-Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
-Add extra pasta cooking water to keep it saucy (several tablespoons should do it), you don’t want it wet, just moist.
-Season with a little salt, if needed.
-Use a long-pronged fork to twist the pasta onto the serving plate or bowl.
-Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper.
-If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.