Spaghetti Carbonara

carbonara

This quick and easy pasta recipe is ┬áloved by all, especially kids. The addition of a little cream keeps the eggs from separating, and although it is a little rich, it is so satisfying that along with a crisp green salad and a loaf of crusty bread it can easily become a main course. Most children love this pasta, and in fact it is one of my grandchildren’s favorite meals. Since they love the pancetta best, I often cook up a little extra for them and sprinkle it on their pasta bowls.

Buon Appetito!
Deborah Mele 2011

Spaghetti Carbonara

The addition of a little cream in this dish keeps the sauce creamy and smooth.

Ingredients:

  • 4 oz. Pancetta, Chopped
  • 3 Garlic Cloves, Finely Chopped
  • 1/4 Cup White Wine
  • 1/3 Cup Heavy Cream
  • 1 Large Egg
  • 1 Egg Yolk
  • 2/3 Cup Parmesan Cheese, Grated
  • Salt & Pepper
  • 3 Tablespoons Fresh Parsley, Finely Chopped
  • 1 Pound Spaghetti

Directions:

  1. Cook the pancetta and garlic over medium heat until golden.
  2. Add wine to skillet and cook until it has almost evaporated.
  3. Remove from the heat and add the cream.
  4. Cook the pasta until it is al dente.
  5. Whisk together the eggs, parsley and cheese.
  6. Pour the bacon and cream mixture over cooked pasta and mix thoroughly.
  7. Add the egg mixture salt and pepper to taste, mixing well.
  8. Serve, offering additional cheese as desired.