{"id":910,"date":"2024-05-08T16:42:54","date_gmt":"2024-05-08T16:42:54","guid":{"rendered":"https:\/\/foodian.net\/?p=910"},"modified":"2024-07-05T20:50:37","modified_gmt":"2024-07-05T20:50:37","slug":"910","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=910","title":{"rendered":"Spaghetti Carbonara"},"content":{"rendered":"
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Spaghetti Carbonara<\/h2>\n
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Ingredients<\/h3>
  • 12<\/span> oz<\/span> Spaghetti<\/span><\/li>
  • 3<\/span> large<\/span> Eggs<\/span> room temp<\/span><\/li>
  • 1<\/span> oz<\/span> Grated parmesan cheese<\/span><\/li>
  • 1<\/span> oz<\/span> Grated pecorino Romano<\/span><\/li>
  • 1<\/span> tbsp<\/span> Extra virgin olive oil<\/span><\/li>
  • 4<\/span> oz<\/span> Pancetta or bacon<\/span><\/li>
  • Salt and black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Beat the eggs in a large bowl until well mixed add the 2 oz of cheese and a pinch of salt and black pepper and mix well<\/span><\/div><\/li>
    • Slice or cube the pancetta or bacon and cook over medium heat in a skillet until the fat is rendered out and the meat is slightly crispy. remove from pan onto paper towel lined plate to drain excess fat. Reserve 1 tbsp of fat in the pan and add the olive oil<\/span><\/div><\/li>
    • Fill a large skillet with water and add the pasta and a healthy pinch of salt. Put over medium high heat until boiling and then simmer for 6 minutes until the pasta is al dente. <\/span><\/div><\/li>
    • Transfer the pasta to the oil skillet and reserve 1 cup of the pasta water.<\/span><\/div><\/li>
    • Add the meat back into the skillet. Mix the pasta with the oil for a minute or so until it cools slightly. You don't want to scramble the eggs when you add the pasta. <\/span><\/div><\/li>
    • Add the pasta to the egg mixture and mix thoroughly. Be careful not to cook the eggs. <\/span><\/div><\/li>
    • Use some of the reserved pasta water to make the sauce creamy if necessary.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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