Barbara Schulz’s “alla carbonara” spaghetti Recipe

Ingredients

• 1 pound of spaghetti
• 1 tablespoon of olive oil
• 8 ounces of pancetta, diced
• 4 garlic cloves, minced
• 4 eggs, room temperature
• 1 cup of grated parmesan cheese
• 1 teaspoon of black pepper
• Salt, to taste

Instructions

1. Bring a large pot of salted water to boil. Add the spaghetti and cook, following the package instructions, until al dente.
2. In a separate pan, heat the olive oil over medium heat. Add the pancetta and cook for 5-7 minutes or until crispy. Add minced garlic and cook for an additional 1-2 minutes.
3. In a bowl, whisk together the eggs, grated parmesan cheese, and black pepper.
4. When the pasta is done, reserve 1 cup of the pasta water. Drain the pasta and add it to the pan with the pancetta and garlic. Toss until the pasta is coated in the pancetta and garlic mixture.
5. Remove the pan from heat and pour the egg and cheese mixture into the pasta. Quickly stir until the eggs are cooked by the residual heat, adding pasta water as needed to create a creamy sauce. Salt to taste.
6. Serve hot.

Verdict

This classic Italian dish is a rich and indulgent pasta recipe that is simple and easy to make. The crispy pancetta, creamy eggs, and salty cheese come together to create a flavourful and satisfying meal that is sure to please. We recommend serving it with a side salad and some crusty bread to soak up the extra sauce.

Serving Suggestions

Serve “alla carbonara” spaghetti with a side salad and some crusty bread to soak up the extra sauce.