Here are two recipes for spaghetti carbonara.
4 servings
| 4 oz | pancetta or thick bacon | |
| 2 | eggs at room temperature | |
| 2 tbsp | heavy cream at room temperature | |
| ½ cup | grated Parmigiano or peccorino Romano | |
| ½ lb | spaghetti (dry) | |
| 2 tbsp | butter | |
| 2 tbsp | chopped parsley | |
| — | fresh ground pepper to taste |
1. Bacon is a good substitute for pancetta. Cut across bacon strips to produce ¼" wide pieces that are as long as the original bacon strip was wide. Cook until crispy, set aside on a paper towel. (Save drippings for Southern cornbread recipe!)
2. In a small bowl, beat eggs, add cream and cheese, stir. Set aside.
3. Bring a large pot of water to boil with a 2 tbsp sea or Kosher salt. Cook pasta 7 minutes for thin spaghetti, 10 minutes for normal.
4. Drain pasta and return to pot with butter already in bottom. On low or no heat, toss until coated. Add egg, cream and cheese mixture and toss until cooked by heat of pasta and pan.
8 servings
| 8 oz | pancetta or thick bacon | |
| 3 | eggs at room temperature | |
| ½ cup | half and half | |
| ¾ cup | grated Parmigiano or peccorino Romano | |
| 1 lb | spaghetti (dry) | |
| 2 tbsp | butter | |
| 2 tbsp | chopped parsley | |
| — | fresh ground pepper to taste |
1. Bring a large pot of water to boil with 4 tbsp sea or Kosher salt. Cook pasta 7 minutes for thin spaghetti, 10 minutes for normal.
2. Cut across bacon strips to produce ¼" wide pieces that are as long as the original bacon strip was wide. Cook until crispy, set aside on a paper towel. (Save drippings for Southern cornbread recipe!)
3. In a small bowl, lightly beat eggs and stir in half and half and cheese. Set aside.
4. Drain pasta and return to pot with butter already in bottom. On low or no heat, toss until coated. Add egg mixture and toss until cooked by heat of pasta and pan. Add in bacon and toss.