Spaghetti Carbonara Recipe
Al dente spaghetti is tossed in a velvety sauce made with a touch of cream, fresh peas, crispy pancetta, and a rich egg yolk.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Spaghetti
Fill a large pot with water and add 1 tsp of salt. Bring to a boil and add the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Prepare the Pancetta
While the spaghetti is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- 3
Mix the Sauce
In a bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese until smooth. Season with black pepper to taste.
- 4
Combine Ingredients
Once the spaghetti is cooked, reserve 1/2 cup of the pasta cooking water, then drain the spaghetti. Immediately add the spaghetti to the skillet with the pancetta. Turn the heat to low.
- 5
Add Peas and Sauce
Add the fresh peas to the spaghetti and pancetta mixture. Slowly pour the egg and cream mixture over the spaghetti, stirring quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 6
Serve
Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper as desired.
