Carbonara Recipe
pasta mixed with sauteed pancetta, prosciutto ham, peas and mushrooms in an egg cream sauce lightened with a touch of white wine
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Ingredients
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Pasta
Main Ingredients
Sauce
Method
Cooking Pasta
- 1
Boil the Water
In a large pot, bring salted water to a boil.
- 2
Cook the Pasta
Add spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of pasta water and then drain the spaghetti.
Preparing the Sauce
- 4
Mix Eggs and Cheese
In a bowl, whisk together the eggs, grated Parmesan cheese, and a pinch of black pepper. Set aside.
Cooking the Main Ingredients
- 5
Sauté Pancetta and Prosciutto
In a large skillet over medium heat, add pancetta and prosciutto. Sauté until crispy, about 5-7 minutes.
- 6
- 7
Deglaze with White Wine
Pour in white wine and stir, scraping up any browned bits from the bottom of the skillet. Allow to simmer for 2-3 minutes until the alcohol has evaporated.
Combining Ingredients
- 8
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the pancetta mixture. Toss to combine.
- 9
Serving
- 10
Plate and Serve
Divide the carbonara among plates, garnish with extra Parmesan cheese and black pepper, and serve immediately.
