Spaghetti alla Carbonara
Ingredients -
1 pound dry spaghetti
4 ounces panchetta or slab bacon cubed or sliced into small
pieces. Or after cooking.
2 large eggs
1 cup grated Parmigiano-Reggiano plus more for serving
chopped garlic
chopped sun dried tomatoes (optional)
Fresh ground black pepper
1 handful fresh flat-leaf parsley chopped (in my opinion this is
optional)
- While cooking the spaghetti prepare the sauce -
- In a frying pan cook the meat until rendered.
- Drain the spaghetti.
- Add the garlic and tomatoes to the frying pan. Garlic will
become bitter if over cooked. Just heat it.
- Dump the stuff from the frying pan into the drained spaghetti
and stir until mixed.
- In a small bowl whip up the eggs and add the cheese
- Toss in the egg/cheese mixture and stir it up to get the
spaghetti well coated.
- Before serving add some pepper and maybe some salt. Or at
serving time.
Beware. If you add the egg mixture when the spaghetti is too hot
it cooks and makes scrambled eggs on the spaghetti.
Serve with more cheese and the parsley on top. Yum!
It is important to add the bacon/garlic in one step and the
egg/cheese in another step.
I make a half recipe.
Tweaked 11Jul19