#classiccarbonara #carbonara #homemadecarbonara

Pasta Carbonara

Timings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings
4 servings
Ingredients
⅔ cup (100g/3 ½ oz) pancetta or streaky bacon, finely chopped
1 cup (100g/3 ½ oz) Parmesan cheese, finely grated
4 medium eggs
4 cups (350g/12 oz) tagliatelle or spaghetti
2 garlic cloves, peeled and lightly crushed
¼ cup (50g/1.75 oz) unsalted butter
Sea salt and freshly ground black pepper

Method
1. Prepare the Ingredients:

Finely chop the pancetta or bacon and grate the Parmesan cheese.
In a medium bowl, beat the eggs and season lightly with freshly ground black pepper. Set aside.

2. Cook the Pasta:

Bring a large saucepan of water to a boil. Add 1 teaspoon of salt.
Add the pasta and cook uncovered at a constant simmer for about 10 minutes or until al dente.

3. Cook the Rasher

While the pasta cooks, heat a large frying pan or wok over medium heat.
Add the butter, and once melted, add the pancetta and garlic cloves.
Cook for about 5 minutes, stirring often, until the pancetta is golden and crisp. Remove the garlic cloves with a slotted spoon once they have infused the butter.

4. Combine the Pasta and Pancetta:

Reduce the heat to low. Using tongs or a pasta fork, transfer the cooked pasta directly from the saucepan to the frying pan with the pancetta. Allow some pasta water to cling to the pasta—do not drain the water completely.

5. Make the Sauce:

Mix the grated Parmesan cheese into the beaten eggs.
Remove the frying pan from the heat. Quickly pour the egg and cheese mixture over the hot pasta and pancetta. Toss thoroughly using tongs or a fork to create a silky sauce. Avoid scrambling the eggs.

6. Adjust Consistency:

If the sauce seems too dry, add a few tablespoons of reserved pasta water and toss until the sauce is smooth and glossy. Taste and season with additional salt if needed.

7. Serve:

Divide the pasta onto serving plates or bowls. Garnish with extra Parmesan cheese and freshly ground black pepper. Serve immediately.

Tips for Reheating:
To reheat leftovers, save 1 cup of the pasta water and refrigerate it. When reheating, add the carbonara to a pan with a small amount of reserved pasta water. Heat gently while stirring, adding more pasta water as needed to restore the creamy consistency.

Mmm, Scrummy!!!

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