Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper.
[cooked-sharing]
In a large skillet, saute the pancetta pieces with a tablespoon of olive oil
In a small bowl, beat the eggs with the milk, salt and pepper
Add 1 Tbsp (15 gr) Parmesan cheese to egg/milk mixture. Set aside
Cook the spaghetti until almost done (very al dente)
Drain spaghetti and add to the skillet with the pancetta. Save about ½ cup of pasta water.
Return skillet to low heat and add the egg/milk mixture and the diced swiss cheese
Toss the spaghetti to coat with the eggs/milk for about a minute
The dish is ready to serve when the spaghetti is still moist, the egg is no longer runny, and the swiss cheese is just beginning to melt.
Sprinkle remaining parmesan cheese on top
The secret to this recipe is not to allow the pasta to become dry. You can add a few drops of milk or water from the pasta if spaghetti appears dry.
Ingredients
Directions
In a large skillet, saute the pancetta pieces with a tablespoon of olive oil
In a small bowl, beat the eggs with the milk, salt and pepper
Add 1 Tbsp (15 gr) Parmesan cheese to egg/milk mixture. Set aside
Cook the spaghetti until almost done (very al dente)
Drain spaghetti and add to the skillet with the pancetta. Save about ½ cup of pasta water.
Return skillet to low heat and add the egg/milk mixture and the diced swiss cheese
Toss the spaghetti to coat with the eggs/milk for about a minute
The dish is ready to serve when the spaghetti is still moist, the egg is no longer runny, and the swiss cheese is just beginning to melt.
Sprinkle remaining parmesan cheese on top
The secret to this recipe is not to allow the pasta to become dry. You can add a few drops of milk or water from the pasta if spaghetti appears dry.