Classic Italian Spaghetti Carbonara
Creamy, rich and grounding, this classic Italian spaghetti carbonara is easy to whip up and enjoy.
Servings: 2
Ingredients
- 180 g spaghetti
- 100 g pancetta (slab bacon can be used as an alternative)
- 2 cloves garlic
- 1 small egg (use pasteurized egg if you have concerns about using raw eggs)
- 0.25 cup freshly grated parmesan cheese
- 1 tsp black pepper
- 1 tbp olive oil
Instructions
- Begin by putting a pot of water on to boil for the spaghetti.
- Dice the pancetta into small cubes that are no larger than 1/4 inch.
- Gently smash the cloves of garlic and remove the skin. In a small pan, heat up the olive oil over a medium fire and sauté the garlic till they turn a deep golden brown. The oil should now be infused with the garlic flavour; remove the garlic and discard.
- In the same pan, throw in the diced pancetta and cook till they turn crispy at the edges. Turn off the fire and set aside.
- Using a wide plate or bowl, break the egg and beat lightly with a fork. Grate the parmesan cheese over, add the black pepper and mix well.
- At this point, your spaghetti should be cooked. Using a pair of tongs, transfer the spaghetti to the bowl and toss rapidly to coat each strand well. The heat from the spaghetti will ensure that the egg mixture comes together well.
- Reheat the pancetta briefly and pour all the pancetta and garlicy oil into the bowl of spaghetti and toss once more.
- Serve immediately - topped with more grated parmesan and black pepper as desired!