Can we talk Pasta Carbonara for a moment? Creamy, egg laden, pancetta speckled pasta. Comfort food heaven on a plate.
It is baby girl’s all time favorite and she could quite literally eat the entire pan herself. I don’t know where she puts it, but my skinny little twig of a girl knows how to eat!
I am a little hesitant to post this today, after all I’ve started this blog off with all dishes that are really consider comfort food. Perhaps that is important though. This is all about family and the food that ends up on our table. I post the things they eat and since we are just coming out of winter, that means comfort food.
Could you really pass up pasta though? It’s one of those go to, family favorites that is quick, cheap and easy to make. It is quite frankly egg, cheese, pasta and a little bit of porky goodness. Plus, it’s on the table in less than 30 minutes.
There is a trick though, and that’s to not turn your sauce into scrambled eggs. Trust me, it happens. Even now, after making it for years, scrambled eggs still happen. No one has ever complained mind you, but it’s a sense of pride to have a delicious, super creamy, non-scrambled sauce when done.
Patience is about the only way to make the magic happen.
For each pound of pasta, which makes four healthy servings, you need four eggs. One whole egg and is whisked together with three yolks before being tempered with a ladle full of hot, startchy cooking water. Then the grated parmesan and some fresh cracked black pepper is stirred in, the pasta gets drained, coated with the salty fatty goodness of pancetta, before the egg mixture is ever so slowly stirring in to the pasta.
When you find that sweet spot, it’s pure slurp worth bliss!
As always I would love to know your thoughts on this dish. If you make this dish, let me know! Post your picture to Instagram and tag me @MosesFamilyTable
- 1lb spaghetti
- 8oz pancetta or guanciale, diced
- 1 large egg
- 3 large egg yolks
- 1/2 c grated Parmesan cheese
- 2 tbs chopped parsely
- salt and pepper
- Bring a large pot of salted water to a boil and cook the spaghetti accround to the package directions, reserving about 1 cup of starch pasta water before draining.
- Meanwhile in a large saute pan over medium high heat, cook the pancetta until brown and crispy, turning the heat to the lowest setting when finished.
- In a bowl, whisk together the whole egg and the egg yolks, then slowly whisk in the reserved pasta water before stirring in the Parmesan cheese and a few grinds of black pepper.
- Remove the pancetta from the heat and add in the drained spaghetti, tossing to coat in the rendered fat.
- While continuously stirring the pasta, very slowly add in the egg mixture.
- Keep stirring and tossing the pasta with the egg mixture until it thickens and becomes a creamy, delicious sauce that coats the spaghetti.
- Top with chopped parsley before serving.
- While you can always use bacon in a pinch, it's not a traditional carbonara unless you use pancetta or guanciale