Spaghetti alla Carbonara

Hey everyone! sorry for posting late. I hope you all enjoyed your long weekend, at least for you Canadian readers. I wanted to make something on the fly because my weekend was jammed. I learned this recipe from Tommaso Ravelli when I was on exchange in Milano last year. Hopefully I remembered it correctly and did him proud!

Ingredients:
125G of spaghetti pasta
1/5th cup of pecorino romano or parmigiano reggiano, finely grated
Two 1/8th rounds of pancetta, diced
1 egg yolk
freshly grated black pepper

Step 1: Combine the egg yolk, cheese, and as much black pepper as you like. Combine until you get a thick consistency. Some add a little egg white, but since i’m allergic.. no thanks!

Step 2: Panfry pancetta to your desired crispiness and boil the pasta using the instructions on the back of the box.

Step 3: Allow the pancetta to cool down a little and add it to the mixture made in step 1. Including some of the pancetta oil. Stir until combined.

Step 4: Strain the pasta. Combine the pasta with the mixture and mix – the heat of the pasta will cook the egg and will become a sauce.

Step 5: Serve and eat while hot. Sprinkle more grated cheese on-top. Buon Appetito!

There really isn’t much to say about this dish. It’s delicious 🙂 each ingredient works well with one another and is a great classic dish. As you can tell, you can definitely play around with the proportion of each ingredient so you can personalize it to your taste. If you’re ever on the go and need something to make for a pot-luck, this is the dish you should make to impress!

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About justanormalfoodlover

I really enjoy cooking and thought I'd blog about new recipes that I try.
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