It’s been a while since I posted a savory recipe on here so let’s ease into it. This is a simple recipe for spaghetti carbonara and it’s a lot lighter than my normal recipe since it doesn’t have any heavy cream.
This is straight to the point- pasta, cheese, and eggs.
It’s great as a basic side dish and will go with just about everything.
I threw in some red pepper flakes for a little kick in my bowl but left it out for the kiddos.
From Ree Drummond on The Food Network.
Spaghetti Carbonara
July 10, 2020
Ingredients
- 1 pound spaghetti
- 2 tbsps olive oil
- 4 ounces pancetta, chopped
- 4 large eggs
- 1/2 cup grated Parmesan
- salt and pepper, to taste
Instructions
- Cook the spaghetti according to the package directions.
- In a skillet over medium-high heat, add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
- In a bowl, whisk the eggs with the cheese and some salt and pepper.
- When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don’t scramble. Add some of the hot cooking water to thin it out and form a sauce.
