Pasta carbonara is nothing more than just a few ingredients of pasta, pancetta (Italian bacon to some), garlic, egg, and cheese. How awesome is that? It can be done all in one pot. The egg used in this recipe is cooked by the heat of the pasta itself and forms a nice creamy texture without scrambling - perfetto! This recipe will yield approximately 4 servings.
- 1 package angel hair pasta, 12 oz.
- 2 tbsp olive oil
- 5 oz pancetta, cubed
- 1/2 yellow onion, diced
- 4-5 cloves garlic, sliced
- 3 large eggs
- 4 oz shredded Parmesan cheese + additional for topping
- chopped parsley, to garnish
- freshly ground black pepper, to garnish
- Boil water for angel hair pasta. While waiting for that, slice garlic and dice onions.
- Whisk together eggs and cheese in a separate bowl.
- Add pasta to boiling water. When cooked to al dente (8-10 minutes), drain in colander.
- Pour olive oil into same pot as pasta was in on high heat. Add in pancetta and onions; cook until onions become translucent. Add garlic and stir around for about 2 minutes.
- Add in hot pasta and stir to coat with pancetta fat. Remove from heat.
- Stir in cheese and egg mixture off the heat until well incorporate - egg will cook but not scramble.
- Plate and add on chopped parsley to your liking. Grind fresh black pepper over the top and sprinkle on additional shredded Parmesan.
If you're interested in checking out more recipes by me, please subscribe above. You will receive instant updates whenever a new recipe goes up. Recipe requests are gladly welcome. Regular posts will include recipes, tips on cooking, restaurants in the Orange County area, and more.
If you wish to follow me on Facebook, you can "like" at www.facebook.com/muchadoaboutfooding and/or become a fan on Twitter at @MuchAdoBlog. Make sure to share the information if you enjoy reading.