Spaghetti Carbonara

This will make 2 people really happy.

Not all spaghetti comes with red sauce, and after you try this, you might decide this will be your go-to pasta dish from now on.

4-8 oz of sliced pancetta (or a package of pre-chopped pancetta)

8 oz of boxed spaghetti (generally half a box)IMG_1438

1/4 – 1/3 C grated Parmigiano Reggiano or good Parmesan cheese (Good cheese is really important in this recipe)

2 -3 garlic cloves (finely chopped)

olive oil (2 T)

Chopped cilantro (fresh, not dehydrated)

1 egg

salt

Olive oil

Red Chili flakes

Freshly ground black pepper

Boil a pot of water, and after the water begins to boil, add 2-3 tablespoons of salt.  Drop the pasta into rapidly boiling water and stir for about a minute.  Let cook on a medium-high temperature and follow package directions.

Slice and dice the pancetta into small pieces.  Heat a skillet on low, and pour 2 tablespoons of olive oil into the pan to coat the bottom.  Add the pancetta and brown well. Add chili flakes –a quarter of a teaspoon should be safe.  Add your chopped garlic and let cook in the pan but be very careful not to let it turn dark brown or burn.  (Should only need 20 to 30 seconds in the pan, and then it will be ready.)

When the pasta is done cooking, set aside 1 C of the salted pasta water.  Drain pasta and add to the pan. (Ideally, you coordinate the finishing of the pasta with the finishing of the cooking of the pancetta and garlic.  Break 1 egg into a bowl and stir slightly.  Pour egg over the top of the pasta and gently toss and mix.  Add the grated cheese.  Toss some more.

*If the pasta seems a little thick, add a little of the saved pasta water.  Start with just a little amount–maybe 1/4 C or less.

Add chopped cilantro and mix.  Plate or put your finished pasta into a bowl and top with more grated cheese and some more cilantro if you desire.

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