Spaghetti Carbonara
A serious favorite in the world of Italian food!
Ingredients
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 3 ounces slab bacon, cut into ¼-inch pieces
- 3 ounces pancetta, cut into ¼-inch pieces
- 16 ounces spaghetti
- 1 small sweet onion, thinly sliced
- 3 medium garlic cloves, chopped
- 4 large egg yolks
- 1 cup freshly grated Parmigiano- Reggiano cheese
- ¼ cup chopped fresh Italian parsley
Instructions
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-heat. Add the oil, bacon and pancetta and cook, stirring, until the fat has rendered and the bacon and pancetta begin to crisp, about 3 minutes. Add the pasta to the boiling water and cook according the package instructions until al dente (save 1½ cups of the pasta water before draining!) Add the onion and garlic to the skillet and cook until the onion is softened, about 5 minutes. Pour off all but 3 tablespoons fat and add 1 cup pasta water. Bring to a simmer and cook to reduce by half to create a sauce.
- In a medium bowl, whisk the egg yolks with ½ cup of the cheese. Temper the egg yolks by slowly whisking in about ½ cup of pasta water.
- When the pasta is done, remove the pasta with tongs and add to the sauce with the parsley. Toss to coat the pasta with the sauce. Remove from the heat and pour in the egg yolk mixture, tossing vigorously to cook the yolks and coat the pasta, without curdling the sauce!
- Taste for salt; it may not need any as the bacon and cheese are salty. Add the remaining ½ cup of cheese, toss again and serve immediately.
Nutrition
Serving: 1servingCalories: 943kcalCarbohydrates: 94gProtein: 39gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 241mgSodium: 987mgPotassium: 523mgFiber: 5gSugar: 8gVitamin A: 910IUVitamin C: 10mgCalcium: 577mgIron: 3mg
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