We love pasta around these parts. There’s nothing more satisfying than an excellent pasta, and that is sometimes hard to accomplish! One of our newest interests in super quick and easy week night meals is Pasta Carbonara. Grab some bacon or pancetta, some noodles, eggs, and a little parmesan and you’re good to go. You probably already have all these ingredients at home and that’s what makes this recipe a go-to!
Mmmm pancetta: get.in.my.belly! And VIOLA! Pasta carbonara! Just like that! Well, below are the steps but it is really easy, I promise!
1 tablespoon olive oil
6oz pancetta (or just pour the whole package…)
2 tablespoons kosher salt
1lb spaghetti (or any other favorite noodle really!)
3 large eggs
1/4 cup pecorino romano cheese
3/4 cup parmigiano reggiano cheese
Ground black pepper to taste
Feel free to top with parsley too!
- Heat the olive oil in a large skillet over medium heat until it starts to sizzle. Add the pancetta and cook until it is crisp by stirring often. Take the pan off the heat until ready for the next step.
- Meanwhile, bring 6 quarts of water to a boil and then add salt. Add in the noodles and cool until al dente. Drain and then reserve at least 3/4 cup of pasta water.
- In a mixing bowl, whisk together eggs and the cheeses as well as the pepper to taste.
- Working quickly after the pasta is done, pour pasta into a large mixing bowl and combine with the pancetta (lightly drained from grease) and the egg mixture. Add enough of the pasta water to make it creamy. Sprinkle with salt and pepper to taste and feel free to garnish with parsley and extra parmigianno!