Italian Carbonara
Created by blonde_cook on September 11, 2013
- Servings: 3-4
- Prep Time: 20m
- Cook Time: 15-18m
- Recipe #10508
Ingredients
- 6 ounces dry spaghetti pasta
- 1 tablespoon oil (olive oil)
- 4 ounces pancetta ham (sliced 1/4 inch thick and cut into 1/4-inch dice)
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped (or more to your taste)
- 1 cup heavy whipping cream
- 3 to 4 tablespoons Parmesan cheese, grated (plus more for serving)
- 4 egg yolks (only use the yolks)
- 2 tablespoons fresh parsley, coarsely chopped
- Salt & Freshly ground pepper
How to Make
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Step 1: In a large pot of boiling salted water, cook the pasta until aldente. Drain, reserving 3 to 4 tablespoons of the cooking water.
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Step 2: While the pasta is cooking, in a large skillet, heat 1 tablespoon oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered (around 5-7 minutes).
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Step 3: Add the shallot and garlic and cook over moderate heat for 1 minute.
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Step 4: Add the cream and simmer over moderate heat until slightly thickened (about 2 minutes).
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Step 5: Add the hot pasta to the skillet and stir to coat (about 1 minute). Remove from the heat. Stir in the reserved pasta cooking water, 3-4 tablespoons Parmesan cheese and the egg yolks. Season with salt and pepper.
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Step 6: Divide the pasta into bowls and sprinkle with parsley.
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Step 7: Serve more Parmesan cheese at the table.
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Step 8: This is- SO GOOD!