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