Spaghetti alla Carbonara

We made spaghetti alla carbonara the other night for the first time and it was really delicious. It was also the first time we used an Anne Burrell recipe (she’s on Food Network). I was impressed and will try to make more of her dishes in the future.

This will easily be one of our standby dishes in the future. It was so quick and easy to make. The ingredients are fairly basic: eggs, spaghetti (we used whole wheat), pancetta (if you can’t find pancetta you can substitute bacon), parmesan and pecorino cheeses, salt, scallions, and pepper. The only tricky thing is trying to make sure the eggs don’t become scrambled eggs once you add them to the hot pasta and pancetta. The egg and cheese mixture should just be a white sauce once it cooks. Ours got slightly scrambled but it didn’t matter. It was so good. Maybe next time I’ll try to temper the eggs by adding a bit of the hot pasta water to the egg mixture first to get the mixture slightly warm before pouring it into the pan with the pasta.  Also, don’t dismiss the use of the scallions. They are not just a garnish, they seriously do give the dish that final burst of flavor. So, definitely use them.

I highly recommend this as a quick, delicious dinner option. Enjoy!

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Comments

  1. admin says

    fyi, i added the pasta water to this to see if that helped and it actually seemed to dilute the flavor…so I won’t do that next time.