Spaghetti Alla Carbonara

This delicious Spaghetti Alla Carbonara will leave you asking for more.

Photo by Meredith M.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from bhg.com

Ingredients

  • 4

    ounces packaged dried spaghetti

  • 2

    ounces pancetta, finely chopped

  • 1/4

    cup chopped onion (1 medium)

  • 1

    clove garlic, minced

  • 2

    tablespoons dry white wine

  • 1

    pasteurized egg yolk or 2 tablespoons refrigerated or frozen egg product, thawed

  • 2

    tablespoons whipping cream

  • 1/3

    cup finely shredded Parmigiano-Reggiano cheese (3 ounces)

  • 1/4

    teaspoon ground black pepper

  • 1/8

    teaspoon crushed red pepper

  • 1/2

    cup frozen peas, thawed

  • 2

    tablespoons finely chopped bottled roasted red sweet pepper

Directions

In a large pot cook pasta according to package directions; drain, reserving 1/4 cup pasta water. Return pasta to pan; keep warm. Meanwhile, in a large skillet cook and stir pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towel-lined plate. Add onion and garlic to hot drippings in skillet; cook and stir over medium heat for 5 minutes or until onion is tender. Remove skillet from heat; carefully add wine. Return skillet to heat. Bring wine to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until most of the wine evaporates. In a small bowl combine egg yolk and whipping cream. Stir in cheese, black pepper, and crushed red pepper. Add spaghetti and reserved water to onion mixture in skillet; toss gently over medium heat for 1 to 2 minutes to coat. Remove from heat; add egg mixture, peas, roasted pepper, and reserved pancetta. Toss well to coat. Serve immediately.

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