Carbonara with pancetta
3 servings
20 minutes
Pasta Carbonara with pancetta is the embodiment of Italian gastronomy, combining simplicity and sophistication of flavor. This dish was born in the heart of Rome, where pasta has always been a symbol of comfort and enjoyment. The secret of carbonara lies in its rich creamy texture achieved by the combination of eggs, cream, and parmesan gently absorbed by hot spaghetti. Crispy, slightly toasted pancetta adds a subtle smoky note while garlic gives it a kick. An important touch is ground black pepper that completes the harmony of flavors. Carbonara doesn't require complex techniques but its delicate velvety consistency makes every forkful magical. It's not just pasta; it's part of the Italian soul, perfect for cozy home dinners or evening gatherings with a glass of white wine.
1
First, boil the spaghetti and drain the water. While the spaghetti is cooking, beat the eggs with cream, cheese, salt, and pepper. Then fry the bacon and garlic in a pan until the bacon is slightly browned.
- Spaghetti: 360 g
- Chicken egg: 2 pieces
- Heavy cream 35% fat: 4 tablespoons
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Pancetta: 100 g
- Garlic: 2 cloves
2
By this time, the spaghetti should be ready. Add the cooked spaghetti to the pan, pour in the egg sauce, and mix everything thoroughly. The pasta should absorb the egg mixture. The heat from the spaghetti will ensure the eggs do not remain raw.
- Spaghetti: 360 g
- Chicken egg: 2 pieces
- Heavy cream 35% fat: 4 tablespoons
- Grated Parmesan cheese: 50 g
3
Cook for another 10 minutes, then remove from heat, season to taste with salt, and serve.
- Salt: to taste
