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Spaghetti Carbonara By Chef Ellie Espo

Chef.Ellie.Espo's picture
Spaghetti Carbonara is an “Absolutely no cream” an authentic Roman dish using pancetta. Spaghetti Carbonara is one of the most popular Italian pasta dishes. This version combines pancetta, eggs, butter, Perorino Romano, Parmgiano Reggiano and white wine. Try out this wonderful Spaghetti Carbonara and enjoy!!
Ingredients
  Spaghetti 1 Pound, cooked, drained
  Pancetta 1 1⁄5 Pound, diced small
  Olive oil 4 Tablespoon
  Sweet butter 2 Tablespoon
  Garlic 4 Clove (20 gm), slice
  Dry white wine 1⁄2 Cup (8 tbs)
  Eggs 4 , beaten
  Pecorino romano cheese 1⁄2 Cup (8 tbs)
  Parmigiano reggiano cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Cracked black pepper To Taste
  Chopped italian parsley 1⁄2 Cup (8 tbs)
Directions

MAKING:
1) In a saute pan heat olive oil and butter. Add garlic and cook until golden, then discard the garlic.
2) Add the pancetta and cook until the ends are crisp.
3) Add the wine to the pancetta and reduce for 2-3 minutes.
4) In a small bowl whisk your eggs lightly then add them to your warmed pasta bowl.
5) Remove your pasta with tongs and add the pasta to your saute pan with the clinging past water
6) Add salt,cracked black pepper,parsley and cheese and mix thoroughly bringing up the pancetta bits.
7) Then add the contents of your saute pan into the pasta bowl with eggs, mixing thoroughly and continuously.

SERVING:
8) Finish with more cheese, parsley and black pepper. Serve warm and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Spaghetti
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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