Spaghetti Carbonara
Here's a twist on classic spaghetti. It's not your basic red sauce, but a smoky, cheesy, bacon-flavored pasta sure to win over the toughest critics. In this episode, Dave shows you how to make Spaghetti Carbonara. It's quick and easy to make, and so, so delicious. Enjoy!
Spaghetti Carbonara
1 lb spaghetti
6-8 oz pancetta or bacon, chopped
2 cloves garlic, minced
3 eggs
1 cup parmesan cheese
Black pepper
• In a medium bowl, whisk together the eggs, parmesan cheese and black pepper. Set aside.
• In a large skillet, cook the pancetta over medium heat until crisp. Remove from the pan and set aside.
• Add the garlic to the pan and cook for 1 minute.
• Meanwhile cook the pasta in a large pot of water until al dente. Take out 1 cup of the pasta water and drain the pasta. Do not rinse.
• Add the hot drained pasta to the skillet with the garlic and toss to coat.
• Remove the skillet from the heat and pour in the egg mixture, mixing well with tongs or a wooden spoon. Add pasta water if needed until the sauce is the right consistency.
• Add in the cooked pancetta and toss to combine. Season with a little salt to taste.
• Garnish with parsley and additional parmesan cheese if desired. Serve hot.
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