Garlicky Carbonara

Recipes

My hubby’s favorite pasta may just be carbonara so naturally I had to develop a recipe that lived up to his standards. I love this dish as it’s authentic in the fact that there is no cream at all in this dish even though it has a creamy texture and taste (that comes from the pasta water!).

A few must knows….

The Meat — I highly suggest using cubed pancetta for this dish but if you are having a “oh my gosh I forgot to buy that moment” then you could substitute bacon (thick cut would be best).

Pasta Water — New to Italian cooking and wondering what the heck pasta water is?!? It’s the leftover water in the pot after you have cooked pasta, so don’t drain all the water — save it or pull the 1 cup pasta water out before you drain the pasta.

Garlic & Parmesan — use fresh! Seriously, don’t be using already shredded or grated parmesan cheese and don’t buy that jarred garlic that is already minced for you. Trust me, there is a difference!!!

Alright let’s get down to the recipe — ingredients needed and the easy to follow directions…

Ingredients:

  • 2 tablespoons of extra virgin olive oil
  • 1/3 c grated parmesan cheese (plus some extra to top your plate!)
  • 3 large eggs, at room temperature
  • 2/3 cup cubed pancetta
  • 3 garlic cloves, minced
  • 1/2 cup pasta water (if you don’t know what this is then my friend, scroll up)
  • 3 cups cooked pasta (I love using spaghetti noodles for this but you do you!)
  • red hot pepper flakes to taste (I like to do 1/2 tsp)

Directions:

  1. Heat a large frying pan and add the EVOO, once heated up add in your pancetta and red pepper flakes. Cook on medium heat until the pancetta starts to crisp up. Then add the minced garlic.
  2. In the meantime, boil a large pot of water. I personally like to salt and oil my water for my pasta (about 2 tbsp EVOO and 1 tbsp salt). Cook your pasta to al dente.
  3. While your pasta and pancetta are cooking, beat your 3 eggs in a small bowl. Then add the parmesan cheese and mix well. Set to the side
  4. Once your pasta is cooked add the pasta directly to the frying pan of the pancetta goodness. Toss for about 30 seconds making sure to coat all the pasta. Next remove the pan from the heat and slowly add some of the egg part mixture a bit at a time while alternating adding the pasta water in as well. This should make the pasta very very creamy and well blended.
  5. Top with more parmesan if desired and some freshly cracked black pepper. Cheers.