Spaghetti Carbonara

Hello lovely people!

These past few weeks have been crazy busy for me with working, trying to get together with friends and, you know, the Holidays and all that jazz. I decided to use my day off to run some errands and then make myself one of my favorite dishes: Spaghetti Carbonara!

Traditionally, carbonara is an egg, cheese and butter/oil mixture poured over pasta. The mixture coats the pasta, helping the pancetta and romano cheese really shine. I also like this recipe because of the aromatic garlic and spicy red pepper flakes (not to mention that I usually have some wine left over to have a glass with the Carbonara lol). This is what you'll need: 

I substituted the Pancetta with Proscuitto because it wasn't in the store this time :(

    •    Salt and freshly ground black pepper to taste
    •    1 pound pasta, such as spaghetti or rigatoni
    •    1/4 cup extra virgin olive oil (enough to coat bottom of pan)
    •    1/4 pound pancetta (Italian bacon), chopped
    •    1 teaspoon red pepper flakes
    •    5 to 6 cloves garlic, chopped
    •    1/2 cup dry white wine
    •    2 large egg yolks
    •    Freshly grated Romano cheese
    •    Handful of finely chopped fresh flat-leaf parsley, for garnish

First, put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

and viola!

This dish is delicious and I could probably eat it year round (although I would become quite round as well teehee!) but I prefer eating it on a cold wintery night. It just might be my ultimate comfort food! What's your favorite comfort food? Wanna send me the recipe?! Comment below :)

Cheers,

Danielle