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Spaghetti Carbonara for Two Recipe
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3
Reviews
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By:
Debbie Edney
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Spaghetti Carbonara for Two Recipe uses pancetta, eggs, salt and pepper, spaghetti noodles, and Parmesan cheese
in creating this simple yet elegant carbonara recipe.
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INGREDIENTS
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olive oil, to taste
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6 - 8 thick slices pancetta, cut into small squares
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2 egg yolks
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1 egg
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salt, to taste
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fresh ground pepper, to taste
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8 ounces spaghetti noodles
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1 1/2 cups parmesan cheese, grated
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1 cup pasta water
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DIRECTIONS
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1:
Fill a frying pan with 1/4 inch of the olive oil and heat the oil on medium-high. Add the pancetta and reduce the heat to medium. Cook the pancetta stirring occasionally, until the pancetta is golden brown. Remove the pancetta from the pan and set aside. Remove all oil from the pan except for 3 tablespoons, off heat.
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2:
Combine the egg yolks and the egg in a bowl and lightly beat to mix well. Add the cheese and stir to mix well. Set aside.
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3:
Cook the spaghetti according to package instructions. Three minutes prior to the spaghetti being al dente, remove 1 cup of pasta water from the pot. Slowly drizzle 1/4 cup of the pasta water into the egg mixture stirring constantly while adding the water. Two minutes prior to the spaghetti being al dente, drain the pasta in a colander.
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4:
Pour 3/4 cup of pasta water into the pan and bring to a boil. Place the spaghetti into the pan with the oil and water mixture and heat until the water is reduced by 1/2. Remove from heat. While constantly stirring, slowly drizzle the egg mixture into the noodles. The egg mixture will form a shinny, smooth sauce. Once the egg mixture is completely incorporated into the noodles add the pancetta and remaining Parmesan cheese and stir to mix well. Serve and enjoy!
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