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  • Writer's pictureBobbi Jo Lathan

Pasta Carbonara

Updated: Dec 29, 2023


Quick, Easy, Dee-lish-us supper! You cain’t go wrong with a little Pasta Carbonara! Open that bottle of red wine and let’s Mangia!



Pasta Carbonara

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Italian


PREP TIME

15 mins

COOK TIME

10 mins

TOTAL TIME

25 mins

INGREDIENTS

1 pound dry spaghetti

2 Tablespoons extra-virgin olive oil

6 ounces Guanciale or pancetta (cut into 1 /4 inch pieces)

2 cloves fresh garlic (minced)

4 egg yolks PLUS one whole large egg

1 cup Parmigiano-Reggiano cheese (grated)

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 /3 cup fresh flat-leaf parsley (chopped)

Juice of one fresh lemon

INSTRUCTIONS

  1. While the meat is cooking, git out your spaghetti pot and fill it with water. Add 1 tablespoon of salt to the water. Bring the water to a boil and add the spaghetti. Cook for 8-10 minutes until al dente.

  2. While the pasta is cooking, git out a decent sized mixing bowl. Add the eggs to the bowl and whisk ‘til blended. Add the Parmigiano-Reggiano cheese to the eggs and whisk this together. We’re gonna add the eggs to the pasta when it’s done. HOWEVER, THE PASTA MUST BE HOT SO THAT THE EGGS WILL COOK THE RAW EGGS.

  3. Git out a nice sized skillet that is deep enough to hold the pasta. Heat a little oil in the skillet and cook the guanciale or pancetta until the fat is rendered, about 4 minutes. Then, remove the skillet from the burner. You don’t want the skillet on the burner when you add the pasta and egg mixture because then the eggs will scramble.

  4. Your pasta should be done, so git out one of your glass measuring cups and scoop up one cup of the water you cooked the spaghetti in and reserve for later use. Drain the spaghetti in a colander.

  5. Add the HOT cooked spaghetti pasta to the rendered meat in your skillet and toss well in order to coat the pasta. Now, add the minced fresh garlic and lemon and salt and black pepper, and toss that into the coated pasta. Lastly, add the egg-cheese sauce into the pasta and meat and toss, along with the chopped parsley. Now, you may add some of the water (a little at a time) you reserved in the cup to lighten the consistency of the pasta.

  6. Sprinkle with a little extra grated cheese and mangia!!!

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