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Pasta Carbonara

CamillesDish's picture
Ingredients
  Pancetta 100 Gram, diced
  Egg yolk 2
  Olive oil 1 Tablespoon
  Pasta water 9 Ounce
  Pecorino romano 1 Tablespoon
  Pamigiano reggiano 1 Tablespoon
  Cooked spaghetti 200 Gram
  Pepper 1 Pinch
Directions

MAKING
1. In a hot skillet, add olive oil (1/2 tablespoon) and pancetta, cook for few minutes, add some more oil (1/2 tablespoon), cook until pancetta is crispy and brown.
2. Add pasta water ( 6 ounce), give a shake. Add in Pecorino Romano and Pamigiano Reggiano cheese, shake again.
3. Pour in the pasta and some more pasta water ( 3 ounce) and stir. Add the yolks and cook for few seconds until it just begins to thicken.

SERVING
4. Season with pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Roman
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Saute
Ingredient: 
Egg Yolk
Restriction: 
High Protein, Low Sugar
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2
Subtitle: 
Pasta Carbonara

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