The Best Carbonara
fromfoodnetwork.comwww.foodnetwork.com/recipes/food-network-kitchen/the-best-carbonara-7260325.amp
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Ingredients
Instructions
Bring a large pot of salted water to a boil over high heat.
Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.
Nutrition
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Fat Content
- 38g
- Saturated Fat Content
- 16g
- Carbohydrate Content
- 59g
- Fiber Content
- 3g
- Sugar Content
- 2g
- Protein Content
- 34g
- Cholesterol Content
- 200mg
- Sodium Content
- 928mg
