Pasta Carbonara
Description
This dish is comforting any time of the year. It is easy to make and will satisfy your cravings. Serve with a salad and crusty bread.
Ingredients
8 oz. spaghetti
4 oz. chopped pancetta, from the deli
1/2 c. chopped onion
2 large cloves garlic, minced
2 T. dry white wine, optional
2 eggs
1/2 c. grated Parmesan cheese
2 T. chopped fresh Italian parsley
salt, to taste
freshly ground black pepper, to taste
freshly grated nutmeg, to taste
chopped Italian parsley, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta al dente according to package directions. Drain, reserving ½ cup of pasta water; keep pasta warm.
In a large skillet, cook pancetta over medium heat, stirring often until crisp, about 4 to 5 minutes. Remove with a slotted spoon; drain well on paper towels. Reserve 1 tablespoon
drippings in the skillet.
In the same skillet, cook onion in the reserved drippings, stirring frequently until the
onion wilts, about 3 minutes. Add the garlic; cook stirring often, for 1 minute. Stir in wine and pancetta. Add the cooked pasta; toss until well coated. Remove skillet from heat.
In a small bowl, beat eggs; gradually beat in reserved pasta water. Pour over pasta, tossing quickly to prevent the eggs from cooking. Add Parmesan, chopped parsley, salt, pepper, and nutmeg; toss until well mixed.
Place in large serving bowl or large platter; garnish with additional pepper, chopped parsley, and Parmesan cheese sprinkled over top.
4 servings