Spaghetti Carbonara is one of my go to pasta dishes when I am craving pasta, but I don’t really want any of the traditional (and sometimes heavy) sauces. It’s light, but still filling, and tastes even better the next day. Let’s get cooking.
Servings: 4 · Prep time: 10 min · Cook time: 20 min · Ready in: 30 min · Skill level: Novice
Ingredients
- 4 ounces of pancetta
- 1 cups of grated parmesan; 1/4 cup of grated parmesan (for topping)
- 2 eggs
- 2 egg yolks
- 1/2 lb of spaghetti (uncooked)
- 1 cup of sugarsnap peas
- 1 teaspoon of butter
- 1 tablespoon of salt
Method
Shell the sugar snap peas and set them aside.
In a large saucepan, bring 4 cups of water to a boil.
While the water is coming to a boil, in a large skillet, saute the pancetta. Allow the pancetta to brown and start to produce some oil. Be sure to stir the pancetta around so that it browns evenly and does not stick to the pan.
When the water has come to a boil, add in the butter, salt and pasta. Cook the pasta for 7-8 minutes.
While the pasta is cooking, turn the pancetta down to a very low heat.
Drain the pasta, but retain 1/2 cup of the pasta water. Put the pasta water in a small bowl and set it aside.
Turn the skillet with the pancetta up to a medium heat and add in the drained pasta and snap peas; stir the peas and pancetta into the pasta.
In a medium-sized mixing bowl, whisk the eggs, egg yolks and Parmesan cheese; pour the Parmesan and egg mix into the skillet and toss the pasta vigorously.
Use a pair of tongs or two wooden spoons to work the Parmesan and egg mix into the pasta. If the pasta starts to clump together, do not panic. Simply pour a little bit of the pasta water into the skillet and continue to toss the pasta.
Plate, top with Parmesan, and serve.
