Spaghetti carbonara is one of my favorite classic Italian dishes. I’ve never made this dish myself, but my boyfriend’s mom has the perfect recipe and shared it with me! My boyfriend and his mom were sweet enough to document the process of creating this dish, so behold…Spaghetti carbonara!
Ingredients:
1 lb.spaghetti
8 eggs
1 cup of pancetta
1 clove of minced garlic
1 bundle of asparagus (chopped)
1 cup of white cooking wine
About 1-2 cups parmesan cheese
Pinch of salt and pepper to taste
Instructions:
- Fill a large pot with salted water and bring it to a boil. Crack all your eggs into a medium sized bowl and whisk them.
- On medium heat, start cooking your pancetta and minced garlic. Cook these two ingredients together for about 4 minutes, then gradually pour in the cooking wine in doses. (Note: keep the pan on low-medium heat the entire time, stirring constantly so the mixture doesn’t burn.)
- Once your pot of water comes to a boil, go ahead and pour the spaghetti and asparagus in.
- When the pasta is al dente, take a cup of the pasta water and pour it into the whisked eggs. Make sure to whisk the pasta water in slowly.
- Strain the pasta and asparagus and put it back into the pot, followed by pouring in the egg mixture and parmesan cheese. (Continue stirring)
- Finally, pour the pasta into the pan with the pancetta, garlic and cooking wine. This part is crucial!! Make sure you are constantly stirring the pasta in the pan for about 3-4 minutes to allow the eggs to cook. Top it with a bit of salt and pepper and serve!
