The easiest pasta dish you will ever make in just 15 minutes, loaded with Parmesan and crisp pancetta goodness! Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper.
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The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
Recipe:
Yield: 2 Servings, (110 g) each.
Eggs, pasteurized 1 No.
Parmesan, grated 45 g
Whole butter 15 g
Olive oil 20 ml
Pancetta 45 g
Garlic cloves, minced 2
Spaghetti 135 g
Freshly ground black pepper To taste
Salt To taste
Red pepper flakes (optional).
Traditionally this dish is rather salty; blanch the chopped pancetta before cooking to reduce the salty taste if desired.
Method:
Beat the eggs and Parmesan together. Setaside. Heat the butter and oil in a sauté pan large enough to hold the cooked pasta. Add the pancetta and garlic. Cook gently for 8 to 10 minutes until the pancetta is lightly browned and the fat is rendered. Remove from the heat and set aside.
Boil the spaghetti in salted water until almost done.
Drain the pasta, then add it to the oil and pancetta. Toss over low heat, then add the egg mixture, tossing to coat the pasta evenly and gently cook the eggs without scrambling. Add freshly ground black pepper, then adjust the seasonings with salt and red pepper flakes, if using. Serve immediately.
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