Primarily associated with Rome and the Lazio region of Italy, pasta carbonara is believed by some to have started out as a quick and easy dish prepared for men who worked outdoors for hours on end. Creamy and cheesy, it can be tweaked in numerous ways for maximum deliciousness. It’s also highly profitable for restaurants. You can make this classic pasta dish even tastier with high-quality ingredients like pancetta from Margherita. Give this recipe from Smithfield Brands a try!
- Margherita Pancetta
- 4 cloves garlic, minced
- 3 large eggs
- 1 large egg yolk
- 1¼ c. finely grated Parmesan cheese, plus more for serving
- 2 oz. salt and pepper, to taste
- 1 lb. spaghetti or linguine
- Chopped fresh parsley, for garnish
- In skillet, add pancetta and ½ cup water and bring to simmer. Reduce heat to medium-low and cook until crisp. Strain and reserve 1 teaspoon of fat in pan. Return pan to heat and sauté garlic until fragrant.
- In medium mixing bowl, add pancetta fat with garlic. Add eggs, egg yolk, Parmesan and pepper to garlic mixture and whisk.
- Boil water in Dutch oven. Add spaghetti and salt to boiling water and cook until al dente.
- Drain pasta into colander in bowl, reserving pasta water in bowl. Measure out 1 cup hot pasta water.
- Slowly pour and whisk ½ cup pasta water into egg mixture, then slowly pour mixture over pasta, tossing to coat. Add pancetta and toss to combine. Season.
- Let pasta rest, tossing frequently, for 2 to 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining ½ cup hot pasta water. Serve immediately topped with additional Parmesan and parsley.