Welcome back to Pasta A-Z where I’m making pasta dishes from every letter of the alphabet. This is another one of the classic Roman pasta dishes, but the recipe I have here isn’t super traditional. It’s the same base, but this is my grandmother’s recipe who is from Calabria (southern Italy). It’s a little less yellow than what you see in restaurants because she doesn’t use extra egg yolks.
INGREDIENTS
-Clove of garlic
-Pancetta
-White wine
-Eggs
-Grated parm
-Parsley
-Black pepper
-Spaghetti*
*I used fettuccine because that’s what I had but I prefer spaghetti with Carbonara. Use whatever you like!
DIRECTIONS
-Crush the clove of garlic and fry it in oil. When it’s brown, remove it and add the pancetta and cook
-Add wine and cook a few more minutes on low
-In a bowl mix eggs, cheese, parsley, and pepper
-Cook the pasta (make sure you reserve some pasta water)
-Drain the pasta and add back into the pot with some oil so it doesn’t stick. Add the pancetta and mix
-Add in the egg mixture while the pasta is still hot (the residual heat will cook the eggs) then add some pasta water and toss to combine completely
-Enjoy!
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chef grc 