Carbonara is light, silky and so delicious. This recipe is perfect if you’re on a time crunch or want a simple but yummy dish and with only a few ingredients, anyone can make this! Pair this dish with a glass or two of Pinot Grigio and you’ve got yourself a lovely meal – perfect for the summer.
- 1 tbsp olive oil
- ½ pound pancetta, diced (thick-cut bacon works as well)
- 2 garlic cloves, minced
- 3 whole eggs
- 1 cup pecorino cheese, grated (parmesan works too)
- 1 pound spaghetti
- Salt and pepper to season
- Add a pot of water to stove to boil and add in a generous amount of salt
- While water is heating up, heat olive oil in a pan over medium heat. Add the pancetta or bacon and cook until crispy. Add the garlic and cook for 1 minute before turning off the heat and transferring to a bowl.
- In a small bowl, beat the eggs and add half the cheese.
- Once the water is boiled, add your pasta and cook uncovered at a rolling boil.
- When pasta is al dente, transfer to the bowl with bacon and garlic, ensuring pasta is dripping wet. Reserve some pasta water.
- Toss the pasta, bacon, and garlic to combine and let cool just enough for when the egg is added it won’t curdle.
- Once pasta isn’t steaming hot, add the eggs and cheese mixture tossing quickly to combine. Add salt and pepper to taste and pasta water to keep the noodles moist.
- Serve with the rest of the cheese and enjoy!
Tiegan Ford is the Marketing Coordinator at Paired, with an interest in design as well. As a novice wine drinker, she enjoys learning about wine, what foods to pair with different wines, and tasting notes to further expand her knowledge and enhance her wine tasting experience.