Spaghetti Carbonara
Time: 20 mins
Servings: 8 servings
Ingredients
- 1 Pkg (16 oz) Spaghetti
- 2 Large Eggs, room temperature
- 1 C Parmesan Cheese, grated
- 1 T Olive Oil
- 4 oz Pancetta, chopped
- 2 Garlic Cloves, minced
- ¼ tsp Salt
- ¼ tsp Ground Pepper
- Chopped Fresh Parsley
Instructions
- Place spaghetti in a large saucepan, add water to cover and bring to a boil.
- Reduce heat; cook until al dente.
- Whisk eggs and parmesan in a large bowl; set aside.
- Heat oil over medium heat in a large skillet. Add pancetta; cook until crispy, 5-6 minutes.
- Add garlic and cook for an additional minute.
- Drain spaghetti, reserving ¾ c pasta water. Add spaghetti to the skillet and toss to coat.
- Slowly add egg mixture, stirring constantly.
- Add salt, pepper and enough pasta water for sauce to reach desired consistency.
- Sprinkle with parsley and extra parmesan before serving.
Go Rogue by adding butter poached or broiled lobster.
Want the Rogue Chef to make a delicious meal for you? Contact us at www.TheRogueChef.com.