Pasta spaghetti carbonara

Ingredients for 2 servings of
spaghetti carbonara

300 gr. of dry spaghetti pasta;
3/4 cup chopped bacon or pancetta;
2 fresh whole eggs;
1 cup whole milk;
1 teaspoon minced garlic;
1 small onion, chopped;
2 tablespoons sliced scallions;
2 tablespoons olive oil;
2 tablespoons grated Parmesan or
Grana di Padano cheese;
some freshly chopped parsley for garnish;
cracked black pepper and salt to taste.

Recipe: Boil the spaghetti according to package instructions. In a heavy skillet, heat the olive oil and saute the bacon (or pancetta), onion and garlic. Add the scallions when the bacon is almost ready. Remove the skillet from the heat and add the boiled and strained spaghetti. In a bowl, beat the eggs with the milk and grated cheese and pour the mixture over the spaghetti. Stir the contents of the skillet properly and return it on the stove at very low temperature for about 2 minutes. Stir the carbonara constantly and when the sauce is just about to thicken, remove the skillet from the stove. You have to be careful at that point, otherwise you will get spaghetti with scrambled eggs instead. Season the Spaghetti Carbonara with cracked black pepper and salt to taste, and serve immediately. I am not the "Self-proclaimed king of Carbonara" like one of the Hollywood actors, but at least I know how to cook. This particular guy should stick to acting. Cooking tip: If you can use fresh spaghetti for this recipe, I totally recommend it. Boil the fresh spaghetti for 2-3 minutes or until they rise to the surface of the boiling water, strain and toss them with the sauce immediately. Cheers.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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