Pasta

Pasta Carbonara

Italian is my all time favorite cuisine. I could eat it literally every day, all day long. With small breaks needed to breathe. Just take two or three humble ingredients and bam – you’ve got yourself a killer of a meal.
Carbonara is a pure example of simplicity in ingredients, a total of 10-15 minutes of your time and an immense feast for your tastebuds.

All you need to do is cook your favorite pasta in some salted and boiling water. Spaghetti will work perfectly. And remember, always cook al dente. Nobody likes smooshy.

Cut some pancetta into pieces. Almost fine, but not quite. Originally you would use guanciale or pig cheek, but sure we don’t have one at hand. If you do, good for you. Put it in a cold pan and let that fat render on a medium high heat. No oil needed!

In the meantime, in a separate bowl whisk an egg together with some pepper and grated pecorino cheese. Or parmesan, I won’t be the judge of that.

Once the pancetta has gotten crispy and your house smells like nothing but pure yumminess, add that cooked pasta in and mix through.

Don’t drain the pasta too much, that starchy water is your little helper. Move the pan away from the stove, you don’t need the heat anymore.

Now you need to work quickly while adding that cheesy egg into the pasta. Incorporate it quickly and serve immediately.

And give yourself some love for what you’ve just done and for that dish that you’ve prepared. Because it’s just perfect. Every single time.

Pasta Carbonara

Italian is my all time favorite cuisine. I could eat it literally every day, all day long. With small breaks needed to breathe.Just take two or three humble ingredients and bam – you’ve got yourself a killer of a meal.Carbonara is a pure example of simplicity in ingredients, a total of 10-15 minutes of your time and an immense feast for your tastebuds.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 100 g guanciale (pig cheek) or pancetta
  • 200 g pasta
  • 2 eggs
  • 2 handfuls of grated pecorino cheese or parmesan
  • salt and pepper

Instructions
 

  • Cook the pasta in salted and boiling water. Spaghetti will work perfectly. And remember, always cook al dente.
  • Cut guanciale or pancetta into pieces. Almost fine, but not quite.
  • Put it in a cold pan and let that fat render on a medium high heat. No oil needed!
  • In the meantime, in a separate bowl whisk eggs together with some pepper and grated pecorino or parmesan.
  • Once the pancetta has gotten crispy, add cooked pasta in and mix through.
  • Don’t drain the pasta too much, starchy water will help to create a nicer sauce. Move the pan away from the stove.
  • Now you need to work quickly while adding whisked cheese and eggs into the pasta. Incorporate it quickly and serve immediately.
Keyword carbonara, italian, pancetta, pasta

Leave a Reply

Your email address will not be published.

Recipe Rating