Spaghetti a la Carbonara

Spaghetti a la Carbonara

In my first ever attempt at photographing food with my new fancy blackberry, you will behold this stick-to-your ribs, creamy, salty masterpiece. Used Giada’s Everyday Italian recipe with a few tweaks.

Note: I used frozen pancetta since I couldn’t make it to the grocery store due to competing nap schedules. I could tell that it had lost some freshness in the pepper flavor, but the amount of pep you add to the recipe makes up for it. Texture was the same and not watery at all).

1 lb spaghetti
4 thick slices pancetta
4 eggs (instead of her 6)
1/2 c half and half (no cream on hand, but I prefer heavy cream)
2 tbsp chopped parsley (mine was wilty and it didn’t provide the fresh green kick that parsley should. I also sometimes like chives as a garnish)
1 1/4 C parmesan

Boil water for pasta. Brown pancetta in 1-2 tbsp EVOO. Stir in 1/8 tsp pepper and remove from heat. Mix room temp eggs, cream, 1/4 tsp pepper, and 1/4 C parmesan in medium bowl.

Cook pasta (penne rigante is yummy for this too). When it’s al dente (one minute before the time on the box), remove 1 C pasta water and transfer drained pasta directly to pancetta pan. Pour egg mixture over hot pasta and toss with tongs. If sauce is too thick, pour in some pasta water until it’s the consistency you like. Add remaining parm and parsley.

And for dessert…
More Cointreau and Strawberries! Learning to appreciate Costco quantities!

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