Do you eat your carbonara with creamy sauce? Because many do, and that's how most people think it's supposed to be. The real Carbonara is based on eggs, cheese, bacon and pepper, surprising huh? I didn't grow up with a creamy Carbonara and I can't say that I like the creamy ones that much. They feel so heavy and I get tired of the continious salty and peppery flavour you get from them, feels to one sided.
This Carbonara is packed with flavours, every bite you take your tastebuds go "oooooh, aaaaaah" and demand more. It's very easy and quick to make so it's great for the everyday meal and even fancy enough to have at dinner parties. Score.
My mom took this picture. You can tell can't you...? *sigh* I wish I could take such awesome photos of my food as well
This should be enough for 4 servings.
- 2 eggs, room temperature
- ¾ dl Pecorino Romano cheese, grated
- ¾ dl Parmigiano-Reggiano cheese, grated
- salt & pepper
- about 300-400 g spaghetti
- ¾ dl extra-virgin olive oil
- 2 cloves garlic, finely sliced
- 1 ½ dl dry white wine
- fresh parsley, coarsly chopped
- 200 g pancetta, cut into small cubes
- Bring a large pot of water to a boil and add generous amount of salt. Add the spaghetti when the water has started to boil.
- Wisk eggs and cheese together in a bowl and set aside.
- In a large fry pan, warm olive oil over medium heat. Add the pancetta and sauté (fry) until it's just starting to become crispy. Add the garlic and sauté for about 1 minute,then add the wine and cook until the liquid has reduced by half
- Drain the spaghetti, but leave a bit of the water it boiled in. Add the water and spaghetti to the bowl with the eggs and cheeses and toss quickly (the warm spaghetti will heat the eggs and leave a creamy coating on the spaghetti).
- Add the pancetta and wine mix to the bowl of spaghetti and season with salt and lots of pepper. Add the parsley and toss around again and serve immediately.
I would recommend white wine with this dish, dry white wine. My mouth is watering just thinking about the combination!