Spaghetti Carbonara

Allan really loves pasta.   Especially tomato sauces with meat and/or meatballs.  I like pasta, but after eating it a lot I tend to want to prefer non-tomato sauces.

Carbonara Sauce pleases us both.  Allan gets his pasta fix and it isn’t tomato based which pleases me.

And it takes less time to make than it would to call Domino’s for a pizza.

Admittedly, right now, that isn’t saying much as the nearest Domino’s is actually a good hour plane ride away…

Creamy Carbonara

Spaghetti Carbonara
• Chunk of bacon, or even better, Pancetta cut into little cubes or strips
• 16 oz spaghetti (or selected pasta)
• 4 eggs
• 1 Cup grated Parmiggiano (parmesan) cheese
• 2 cloves garlic
• freshly ground black pepper and salt
• red pepper flakes (if desired)
• Some extra parmesan cheese for serving
All ingredients have to be at room temperature before you start.

Heat a chunk of butter in a pan and add the pancetta. Cook until the pancetta’s color changes; if using bacon, cook until a little crisp, and then turn down the heat so you don’t overcook it. Drain some of the fat off with a spoon.

Press in the garlic once the extra fat is removed, cook for one more minute.

At this point, beat the eggs in a bowl.

Add to the eggs the parmesan cheese and some of the ground black pepper and hot peppers to taste.

The cheese in the eggs helps to keep them from scrambling when they meet the hot pasta.
Now you have two separate mixtures ready: pancetta in the pan and egg mixture in the bowl.

Cook the pasta as per package instructions, preferably ‘al dente’. Save one cup of hot pasta cooking water for later.

Use tongs to transfer pasta directly from boiling water to the pan with the pancetta (the idea is to keep the pasta hot)

Using a ladle half of the hot pasta water and toss with the pancetta for about a minute, and finish cooking on low heat.

Slowly add the other half of the hot pasta water to the egg/cheese mixture to bring it up to temp, mixing while pouring (this will help make sure the eggs don’t scramble, too).

Take the pan with the pasta and pancetta off the heat and slowly add the egg/cheese mixture, while tossing adding more cheese as preferred.

Serve immediately, topping each individual spaghetti carbonara plate with grated parmesan cheese, freshly ground pepper, to taste.

The hot pasta is supposed to cook the eggs, but I wouldn’t recommend this to anyone who is pregnant or unable to eat raw eggs, just to be safe.

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