This traditional Spaghetti Carbonara is a delicious rich & creamy recipe that originates in Naples Italy.
- 1 lb spaghetti.
- 16 oz of chopped pancetta
- 1 cup of frozen peas (optional).
- 1 diced small yellow onion
- 1/2 clove of pressed garlic.
- 4 large eggs
- 3 teaspoons ground black pepper.
- 1/2 cup grated Parmesan cheese
- 1/2 cup of heavy cream
- 1/2 cup fresh chopped parsley
- 2 tbsp butter
- 2 tbsp Extra Virgin Olive Oil
- Sea Salt
1- Boil a pot of salted water and cook the spaghetti until it is perfectly al dente.
2- In a large pan, saute the pancetta, onion & garlic with sea salt & pepper to taste, in the butter & oilve oil, until the onions are translucent & the pancetta is soft.
3- Add peas; they only take about a minute to cook.
4- In a large bowl beat the eggs & add in the grated cheese & mix well.
5- Once the spaghetti is cooked, set aside a cup of pasta water, drain the spaghetti and immediately & then add to the egg mixture into the still steaming hot spaghetti, mixing well. (the hot pasta will actually cook the eggs).
6- Next add the pancetta/onion mix into the spaghetti (do not drain any of the fat from the pancetta mix as this trick only adds to the delicious flavor of Spaghetti Carbonara.
7- Mix in the heavy cream.
8- Toss this whole delicious mess together while adding pasta water if desired, to increase creaminess.
9- Serve immediately sprinkled with additional grated cheese, ground pepper & chopped parsley .
WINE PAIRING: This meal pairs perfectly with Smoke Eater "All Hands White" Pinot Grigio imported from Friuli Italy.
Ora di Cena! (Time for Dinner!)
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