Classic Carbonara Pancetta and Egg Pasta, a creamy delicious dinner recipe without the cream. An Italian Classic.
If you are looking for a fast delicious pasta, this is the one. The first time I ever tried La Carbonara was in Italy, meeting my family in law for the first time.
Actually that was the first time I ate most of these amazing Italian dishes. My husband always says that one of the reasons I married him was because I would never have to go without Pasta.
He even has an uncle that eats a plate of Spaghetti for breakfast, oh how I can relate to that!
But back to this Carbonara Pancetta and Egg Pasta dish, I learned the secret to making this pasta extra creamy, was from a friend while sharing an espresso one Sunday morning.
She told me that her secret was adding 3 tablespoons of grated (freshly grated really does make a difference) parmesan cheese into the beaten egg mixture and right she was.
There always seems to be a big debate on pasta making in Italy, never let the eggs scramble it as to be creamy, well let me tell you, the eggs better be well cooked or the Italian will never eat it!
Creamy or cooked you decide, just make sure to skip the peas and the cream and Let’s make some pasta! Buon Appetito!
Classic Carbonara Pancetta and Egg Pasta
- 2 tablespoons olive oil
- 3 tablespoons parmesan cheese grated (plus extra for sprinkling)
- 3 large eggs
- 1/2 cup cubed pancetta (or bacon)
- 1/2 cup water
- 3 cups cooked pasta (long or short whichever you prefer)
- hot pepper flakes to taste if desired (pinch or two)
In a large frying pan add oil , pancetta , water and hot pepper flakes if using fry till water evaporates and pancetta is cooked (but not too crispy).
While pancetta is cooking , boil water, add pasta to salted boiling water and cook till al dente*. (If the pancetta is done before the pasta is cooked then turn off the heat, you will reheat later).
While pasta is cooking, in a small bowl beat the 3 eggs, then fold in the 3 tablespoons of parmesan and mix well. When pasta is cooked turn the heat back on the pancetta (to low), add the drained pasta and egg mixture, toss together till well blended. Turn off the heat and serve immediately topped with parmesan cheese if desired.
Re posted from November 2013.