Pasta Carbonara

Pasta carbonara is something that I’d actually never tried until I moved to NYC. We ate a lot of pasta when I was a kid, but normally pasta was with tomato sauce and that was about it. Lately, Davis has been the one to break out this dish on nights when I get home late from work. It is incredibly easy to make and always super filling. I normally am not one for carb-bomb dinners, but Davis can’t get enough of them. Somehow, he manages to stay rail-thin in spite of his predilection for less than nutritious fare. Life isn’t fair.

This weekend, with the slightly cooler breeze coming through the windows, I decided to make an all out carbonara feast. A small thank you, if you will, for him always trying to make it easier for me to come through the doors after a rough day

What you’ll need:

  • 16 oz. Spaghetti
  • 2 eggs
  • 1/2-cup heavy cream
  • 1 1/2 cup Parmesan cheese
  • 1 lemon – juiced
  • 1-cup pancetta – diced
  • 1 tsp. Crushed red pepper
  • Salt – to taste
  • Pepper – to taste

Directions:

  1. Bring water to a boil for spaghetti in a large pot. Add spaghetti and cook until al dente, roughly 10-12 minutes
  2. Add pancetta to a frying pan over medium high heat. Cook until crisp.
  3. In a large bowl add: eggs, cream, cheese, lemon juice, paprika, salt and pepper. Stir until yolks are broken and well blended
  4. Once done cooking, add cooked pancetta and its juices to the egg mixture
  5. Take spaghetti from the stove and drain through a colander – do not rinse with cold water!
  6. Put drained spaghetti into the egg and pancetta mixture and mix until pasta is completely coated with the egg and pancetta mixture.

*Make sure to mix well, and mix quickly. The heat of the pasta and pancetta cooks the egg and creates the delicious creamy texture.

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