Foolproof Spaghetti Carbonara
A Fine Line
Spaghetti carbonara is definitely a dish that requires skill to prepare because of the fine line it balances. Because you're utilizing raw eggs, you have to get several variables just right.
Too much heat and the eggs scramble. Not enough heat and you end up with raw eggs (yuk- not to mention a health hazard). When the raw eggs are added to the hot, cooked pasta, they should be heated up just enough to create a creamy sauce. Unfortunately, that doesn't always happen.
I've used the following recipe for years and it's never let me down.
The recipe below is for two abundant portions.
- 1/4 cup Cubed Panchetta, (I like furmicata)
- 1 Small Onion, Chopped
- 2 FRESH Eggs, Beaten
- 2 Heaping Tbsp. Parmesan Cheese, Finely Grated
- Black Pepepr, To Taste
Eggs beaten with pepper and grated Parmesan
- Set water to boil then add coarse salt and pasta.
- Meanwhile, fry pancetta and set aside. Drain all but one teaspoon of fat and leave in skillet.
- Saute onions until they are caramelized. Mix together with pancetta and set aside.
- While spaghetti is cooking, mix the eggs with cheese and pepper. Set aside.
- Drain pasta and return it to the hot pot (be sure to shut off the stove). Add pancetta, onions, and egg mixture immediately. Stir quickly.
- Let sit for 5 minutes before eating. The heat from the pasta will cook the eggs to perfection, and the cheese and pepper will be evenly dispersed. The result is a creamy, tasty pasta.
Pancetta and caramelized onions
How do you rate this recipe?
Spaghetti carbonara is creamy, cheesy with a salty tang of the pancetta. If you like whites, the acidity in Vermentino works well with this dish. If you prefer reds, try a Morellino di Scansano.
Also, because this is a substantial dish, I serve it alone (not as a first course, which is traditional in Italy). Buon appetito!