I am pleased to share with you my spaghetti a la carbonara recipe. This is one of my favorite dishes, but also one of those dishes you can’t eat everyday because it is a bit heavy. It is so delicious and I just had to share it with you all! Video is found below.
Pancetta / pork belly, cut into cubes
3 cloves of garlic, 2 of which are diced
1/2 medium onion, diced
1 cup of parsley
3 egg yolks
3 Tbsp. of butter
1/4 cup of white wine
1/4 cup parmesan cheese
Freshly grated pecorino cheese
black pepper to taste
salt to taste
Begin by cutting the thick skin part off of the pancetta/pork belly. Cut the pancetta in half, lengthwise and then cut into cubes. Add 1 tsp. of olive oil to a frying pan and place on the stove over medium/high heat. Add 1 clove of garlic, sliced in half to the frying pan. Once the oil has started to sizzle and the garlic has a little bit of color to it, add the pancetta to the frying pan. Once the pancetta has begun to brown in color, remove the 2 slices of garlic from the frying pan and add the 2 diced cloves of garlic and the diced onion to the pan. Add ground black pepper to taste and a pinch of salt. After a few minutes, add the wine to the frying pan. Remove from heat once the garlic and onions have turned a nice brown color.
Scramble the 3 egg yolks in a bowl and season with black pepper and salt. Add the parmesan cheese and mix together. Chop the cup of parsley and add half of the amount into the bowl and mix together. Save the rest of the parsley for later.
Add water to a pot that is large enough to boil the spaghetti in and place it over high heat. Add salt to the water in the pot. Once the water starts to boil, place the spaghetti in the pot and boil as long as suggested on the box it came in. Place the butter into another pot and melt over low heat. Once the spaghetti is al dente, drain and put into the pot with the melted butter. Mix the pasta and butter over low heat and then add the fried pancetta and mix. Lastly, add the egg mixture and mix well for about 2-3 minutes. Place the spaghetti a la carbonara onto a serving dish and sprinkle the remaining parsely and freshly grated pecorino cheese on top. Serve while hot and enjoy!