Prep 20 mins
Cook 15 mins
This rich Italian dish is high on my list of favorites! Not for the calorie conscious, but a wonderful treat! Adapted from Martha Stewart.
- Bring a large saucepan of water to a boil.
- In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm.
- Cook spaghetti in boiling water until al dente, about 8 minute.
- While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined.
- Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined.
- Add warm pancetta and fat from pan. Toss well.
- Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
as i really enjoy pasta carbonara, i have sampled several on the zaar...this version is the best so far....i used bacon, which i cut into pieces and fried in a non-stick wok...while the pasta cooked, i readied the cream, yolk, parmesan mixture and poured off most of the bacon fat from the wok. i reheated the wok slightly and returned the bacon bits. the drained pasta soon joined the bacon and the cream mixture topped the pasta. the result was rich and satisfying. the excellence of this recipe is a function of what seems a perfect ratio in the cream, egg yolk, parmesan. i cannot recommend this recipe highly enough to other site users.
This was my first ever attempt at carbonara and it turned out perfect. This recipe is fantastic. Very easy to follow. I didn't have pancetta so i used bacon. I also cooked up some garlic with the bacon and at the end i heated some shredded cooked chicken breast up and added it too. My partner was willing to give up egg and bacon for breakfast for more of this tomorrow night. Spot on SkinnyMinnie.
This is the best spaghetti carbonara recipe I've tried. Made it last night when I was short on time and ingredients. It's quick and easy and has great flavor. I've made this with American bacon before, but I think it tastes better with the pancetta. The dish was also creamy, not gummy or dry like some carbonara recipes tend to be. I did add a bit more cream to thin out the sauce a little. I even reheated the leftovers for lunch today, and it was still great! Thanks for the recipe.