The Perfect Carbonara

Name: The Perfect Carbonara
Total time: 600 s
Yield: 3 servings
Cuisine: American
Ingredients: 150 grams Pancetta; 100 grams Parmigiana Reggiano; 3 large Eggs; 300 grams Spaghetti or Linguine (bronze die is best); 2 large fresh garlic cloves, crushed and chopped; 1 dash olive oil, extra virgin; 1 handful of flatleaf parsley, chopped.; salt; lots of freshly ground pepper

mcdaddyjester @cook_3609689

Carbonara and homemade garlic bread.

mcdaddyjester @cook_3609689

Carbonara and homemade garlic bread.

Saved

Ingredients

10 mins

3 servings

150 gramsPancetta
100 gramsParmigiana Reggiano
3 largeEggs
300 gramsSpaghetti or Linguine (bronze die is best)
2 largefresh garlic cloves, crushed and chopped
1 dasholive oil, extra virgin
1handful of flatleaf parsley, chopped.
salt
lots of freshly ground pepper

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Steps

10 mins

1

In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺
2

Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth)
3

Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden.
4

Add the chopped garlic, parsley and black pepper and cook for 30 seconds.
5

Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much.
6

Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy.
7

Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread.