Pasta Carbonara: perfectly cooked al dente pasta, crispy pancetta, and the rich combination of egg yolks, cream, chopped parsley and Parmesan cheese—what’s not to love, right? (Any dish that begins with cooking small cubes of salty pancetta in butter until crisped is automatically an epicurean delight.) This classically rich pasta dish is definitely an indulgence for your taste buds; an unforgettable dish that will easily creep its way to the top of your list of favorite comfort foods.
Crispy, cooked pancetta
Handmade Spaghetti
Mixture of egg yolks, cream, cheese, and chopped parsley
(To view the recipe, click on the blue title of the blog post above*)
Pasta Carbonara
Ingredients:
- Cook 1 cup of diced pancetta in 2 Tablespoons of unsalted butter in a large sauté pan until crisp. Meanwhile, cook either 1 lb. spaghetti or fettuccine in a large pot of salted water until al dente.
- In a large mixing bowl combine 4 egg yolks, a handful of chopped parsley, ½ cup of grated parmesan cheese, and 1 cup of heavy cream.
- Add the warm, cooked pasta into the sauté pan (over low heat) along with the butter and cooked pancetta. Add in egg mixture to the sauté pan and toss the mixture with tongs so that the pasta is coated with the egg mixture. Sprinkle with a pinch of black pepper and serve.
Directions:
Tagged: basil, culinary school, externship, heavy cream, Italy, Mami Camilla, pancetta, Parmesan cheese, pasta, pasta carbonara, Sorrento
Leave a Reply