Typically, a pasta carbonara recipe contains heavy cream and loads of bacon. This Spaghetti Carbonara recipe from Anne Colagioia has no heavy cream in it at all, and uses far less pancetta than typical. If you need a spaghetti recipe that serves one and cooks up in just 20 minutes, then make this dish. Try this Italian food dish for dinner tonight.
2 1⁄2 Ounce
Pancetta/Bacon , diced
1⁄2 Large, thinly sliced
Pecorino romano cheese
2 Tablespoon, grated
To Taste, coarsely ground
Bring a pot of salted water to a boil.
In a small bowl beat the egg, cheese and pepper together until thoroughly blended and set aside.
When the water is boiling, add the pasta and stir then immediately begin the sauce.
In a large nonstick skillet, over medium heat add the onion, pancetta, and oil and sauté until the pancetta starts to get crispy and the onions begin to get transparent, about 8 minutes.
By now the pasta should be done. Drain it while reserving the pasta cooking water. Add the pasta to the pan with the onions and pancetta along with a few tablespoons of the pasta cooking water and stir. Add the peas and stir again. If at any time the pan is too dry add a little pasta water.
Stream the egg mixture into the pan while stirring the pasta and immediately remove it from the heat so you won’t scramble the eggs. The residual heat will cook the eggs. Stir until the pasta is well coated and the dish is ready to serve. Twist the pasta into a nest as you plate the dish so that it maintains its heat then sprinkle with additional pepper and cheese if you wish.
If you have been avoiding the pasta because of the richness of the cream going in there, then you need to try this Spaghetti Carbonara. It can also be done in just 20 minutes. In this video, Anne shows how to make spaghetti carbonara with less heavy cream and bacon but still with plenty of flavor. Seriously, I cannot think of a more fantastic version of the Spaghetti Carbonara.