It’s National Pasta Day! What better way for Pasta Ragazza to celebrate than with a rich & creamy pan full of spaghetti carbonara? The crispy pancetta & cheesy egg sauce make every al dente bite of spaghetti delectable. I honestly recommend having cheese, eggs, and pancetta in your fridge at all times so you can whip up a batch of creamy heaven at a moment’s notice.
I personally love to make carbonara in my 12-inch Made In Cookware Fry Pan. Its 5-layered stainless steel construction cooks the ingredients evenly and its ergonomic handle makes handling a breeze. See the links below for some of my other favorite Made In Cookware products & use the code “PASTARAGAZZA” to get 10% off your order!
1 pound spaghetti
2 tbsp extra-virgin olive oil
4 ounces pancetta cubetti
1/2 cup parmigiano reggiano
1/2 cup pecorino romano, plus more for serving
3 large eggs & 1 yolk, room temperature
Fresh ground black pepper
2 tbsp fresh parsley, chopped
In a large pot, bring salted water to a rolling boil. Add spaghetti to the water and cook until al dente. As soon as you add the spaghetti to the water, start the sauce.
On medium-high heat, heat 2 tablespoons of oil in a large skillet. Add the pancetta and cook for 4-5 minutes until the fat is golden and rendered.
In a medium bowl, whisk the cheese and eggs with freshly ground pepper and salt. Right before the spaghetti is done cooking, reserve 1-2 cups of pasta water and set aside. Drain the rest of the spaghetti and transfer the pasta to the skillet.
Toss the pasta in the pancetta and oil until well-coated. Remove the skillet from the heat and let cool for about a minute, then quickly toss the spaghetti with the egg mixture, ensuring the eggs do not scramble. Add some of the reserved pasta water as needed to thin the mixture and create a sauce. Add parsley and mix until the spaghetti is evenly coated.
Plate immediately and serve with cheese.
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