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Spaghetti Carbonara

This traditional Spaghetti Carbonara is a delicious rich & creamy recipe that originates in Naples Italy.


Ingredients:

- 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


Instructions:

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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