Carbonara, Pasta, Weeknight Dinner
This Classic Pasta Carbonara is amazing in it's simplicity and incredible flavors. We love to use a pasta called bucatini - which is a fat, tubular spaghetti - but really, any good pasta will work. So easy for a busy week night. Enjoy!
diced, or quality slab bacon
freshly grated Parmigiano-Reggiano cheese
or Parmesan or Pecorino-Romano
Salt and freshly ground pepper
fresh flat-leaf parsley
Bring a pot of salted water to a boil to cook the pasta.
Heat a large skillet over medium heat.
Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
Drain excess fat...there should be about 2 tablespoons left in the skillet.
Add the garlic and cook until golden, about 5 minutes.
Meanwhile, add the pasta to the boiling water and cook to package directions (usually, about 9 - 12 minutes for al dente).
Add the eggs and cheese to a large pasta bowl and mix thoroughly.
Add the cooked pancetta/garlic mixture to the egg/cheese mixture and stir to combine.
Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
Add salt and pepper to taste.
Mix in half of the parsley.
Add about a 1/2 - 3/4 cup of the pasta water to thin the sauce a little.
Plate the pasta and garnish with additional cheese and parsley.
Be careful when adding the salt. The pancetta is somewhat salty to begin with. A good helping of freshly ground pepper deepens the flavor. You can also used grated Parmesan or Pecorino-Romano Cheese.