Spaghetti Carbonara

Name: Spaghetti Carbonara
Ingredients: 14 oz spaghetti; None None sea salt; 1 tbsp olive oil; 5 oz pancetta, chopped; 3 cloves garlic, sliced thinly; 1/4 cup dry white wine; 2 None eggs, beaten lightly; 3/4 cup finely grated parmesan cheese; 2 tsp coarsely ground black pepper; 1/4 cup finely chopped fresh flat-leaf parsley

10 ingredients

3 steps

Ingredients

14 oz spaghetti
None None sea salt
1 tbsp olive oil
5 oz pancetta, chopped
3 cloves garlic, sliced thinly
1/4 cup dry white wine
2 None eggs, beaten lightly
3/4 cup finely grated parmesan cheese
2 tsp coarsely ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Directions

1

Cook the spaghetti in a large pot of boiling salted water until just tender. Reserve about a 1/4 cup of cooking liquid and drain spaghetti. Return spaghetti to pot, cover to keep warm.
2

Meanwhile, heat the oil in a medium frying pan and add the pancetta and cook, stirring, for about 2 mins or until it begins to crisp. Add garlic and cook, stirring for about 30 seconds or until fragrant, but not browned. Add wine and cook a further minute, until it is almost evaporated.
3

Combine the eggs, 1/2 cup of the Parmesan cheese and pepper in a small bowl. Add the pancetta mixture and egg mixture to hot pasta. Toss quickly with tongs to coat pasta. Add reserved cooking liquid to moisten. Stir in parsley and season to taste with salt. Serve with remaining Parmesan cheese.