The Perfect Recipe for Spaghetti Carbonara
Spaghetti Carbonara is one of my husband’s favorite things to eat. In fact, when we were in Italy he ate it almost every day! It’s creamy and salty and gooey and meaty and comes together fairly quickly. It’s also made of mostly pantry ingredients, so it’s easy to throw together when you’re not sure what to make for dinner. We’ve made a lot of versions over the years, but I think we’ve finally figured out the perfect recipe for spaghetti carbonara.
We like to use pancetta (our grocery store usually has pre-chopped pancetta near the hummus and Boar’s Head sliced meats) but you can also use bacon. I typically throw in some peas too so we can have a vegetable. Asparagus is another tasty option!
The trickiest part of the dish is not scrambling the eggs when you add them to the hot pasta. But if you temper them first and make sure to continuously stir the pasta when you add the eggs, you’ll end up with a creamy sauce instead of chunky scrambled eggs. But honestly, even if the eggs do scramble a little bit, the pasta is still delicious!
What’s your favorite pasta dish?
