Spaghetti Carbonara
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 garlic cloves, halved
- 3 tablespoons olive oil
- 210 g pancetta, diced
- fresh ground pepper
- 1 cup veal stock or 1 cup beef stock
- 1⁄4 cup dry white wine
- 4 eggs
- 1⁄4 cup 35% cream
- 3 tablespoons bella lodi cheese, grated
- 3 tablespoons romano cheese, grated
- salt and pepper
- 3⁄4 lb spaghetti
- 1 tablespoon chopped parsley
directions
- In a saucepan, heat the garlic, pancetta and pepper in the olive oil, cooking until pancetta is lightly browned.
- Deglaze with the stock and wine. Allow to reduce for several minutes over high heat.
- In a bowl, beat the eggs, cream and cheeses (reserve a little cheese for garnish). Add salt and pepper to taste, then set aside.
- In a large pot, cook the spaghetti in boiling salted water until just al dente.
- Drain the pasta. Place in the pan with the liquid. Remove from heat and add the pancetta and the egg mixture.
- Stir quickly. Transfer to a heated serving platter and serve with a generous sprinkling of grated cheese and chopped parsley.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.