Happy Monday everyone! Makayla and I have had random trips to Crate & Barrel that we were inspired to make this recipe with our new kitchen additions. I always grew up on Italian food and this is by far one of my favorite to make. Making fresh pasta is also a hobby and I think it makes a world of difference. If you think we should do a post about making fresh pasta, let us know!
This recipe is very simple and short but tastes amazing. Hope you all love it!
Week Four: Carbonara
Ingredients:
– Spaghetti Pasta (Enough for 2 people)
– 2 Eggs
– 1/2 lb Pancetta
– 1 Cup Grated Parmesan
– 2 Cloves of Garlic
– Salt & Pepper
Step 1: Cook the pasta according to instructions, but only cook it al dente since you’ll add it to the pan.
Step 2: Cut the Pancetta into bite sized cubes, put them in a sauté pan on medium-high heat and cook it until it’s nice and crispy. A third of the way through, add in minced garlic to make it fragrant but not burnt. Don’t add any oil to the pan because the pancetta is so fatty it will cook in it’s own fat.
Step 3: Using tongs, add the al dente pasta straight from the pot to the pan and turn off the heat. Add in about 1/4 cup of pasta water so it doesn’t clunk together. You might need to add more throughout if you cooked more.
Step 4: Beat the two eggs and add them to the pasta mixing it around. If pasta starts to run thick, add a touch more pasta water. Carbonara isn’t supposed to be thick and the pasta water will help thin it out.
Step 5: Add the cup of parmesan cheese and mix it around to help the cheese melt over the pasta. Chop up fresh parsley and grate from fresh cheese over top!
*Tip: Pancetta is Italian bacon. You might have heard it call for Guanciale, which is pigs cheek. So far I have not been able to find it at any of the grocery stores around so I use Pancetta since it’s easier to find at a Heinens or Market District. I always ask the butcher to cut it thick because you need to cut it into cubes. If all else fails, use regular bacon.
