Keyword: Pasta and pancetta, Pasta carbonara, Pasta with cream sauce
Author: Mia Kouppa
1cupgrated parmesan(95 grams)
140 grams pancettachopped into 1/2 inch chunks
2 tbspolive oil
1 - 2 tbspgrated parmesan,optional
Bring a large pot of water to a boil and add the salt. Cook spaghetti according to package directions.
While the pasta is boiling, in a small bowl mix together the egg yolks and the grated parmesan cheese. Set aside.
In a frying pan or skillet, large enough to accommodate all of the spaghetti, heat the olive oil over medium high heat. Add the pancetta, garlic and chili flakes to the frying pan and cook until the pancetta is golden brown and crispy. Turn the heat to low and remove the garlic from the frying pan.
Once your pasta is cooked, carefully remove a cup of the pasta water from the pot and stir it slowly into the bowl with the egg and the cheese while you are whisking.
Carefully set aside another 1/2 cup of pasta water and then drain the pasta.
Add the drained pasta to the frying pan which contains the pancetta and the chili flakes and stir well. Pour in the egg and cheese mixture and stir well. If the mixture is too dry, add the additional 1/2 cup of pasta water that you reserved and mix.
Serve the pasta carbonara with some additional grated parmesan to be added, if desired.
This is a great, easy dish and a wonderful way to get dinner on the table quickly. We used spaghetti for this recipe, but you can use any type of pasta that you like.