Spaghetti Carbonara Recipe | SAVEUR

By CheeseDiva

Ingredients

• 3 tbsp. extra-virgin olive oil
• 4 cloves garlic, peeled and crushed
• 10 oz. pancetta, cut into 1⁄2″-long x 1⁄4″-square strips
• 2 ⁄3 cup white wine
• 1 lb. dried spaghetti
• 2 ⁄3 cup finely grated Parmesan
• 1 ⁄4 cup finely grated pecorino Romano
• 2 tbsp. finely chopped parsley
• 2 eggs
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12″ skillet over medium-high heat. Add garlic, and cook until golden, about 1 minute. Remove and discard garlic. Add pancetta, and cook until edges are crisp, about 6 minutes. Add wine, and cook until thickened, about 3 minutes. Remove from heat.

Bring a pot of salted water to a boil. Add spaghetti, and cook until al dente, about 7 minutes. Drain, reserving 1⁄4 cup pasta water. In a large bowl, whisk together Parmesan, pecorino, parsley, and eggs; while whisking constantly, slowly drizzle in reserved pasta water until smooth. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine, and serve immediately.