A delicious and rich pasta that's extremely easy to make. However, it's important to follow the recipe and add the ingredients together at the right time so as to not scramble the eggs. Although I had to settle for using bacon vs. the traditional pancetta, it still tasted good.
The original recipe is from an Italian chef: http://antonio-carluccio.co.uk/recipes/spaghetti-alla-carbonara/
If you want to go the extra mile and make your own pasta, the recipe is here: https://brock280.wixsite.com/rachelsfoodblog/blog/homemade-pasta-noodles
The recipe is here:
Ingredients:
220g Spaghetti noodles (a good size handful of dried noodles)
Large pinch of salt
2 slices (25 g) of pancetta/Guanciale, diced (you can use bacon but the entire dish will take like bacon)
3 tbsp. olive oil
2 eggs plus 1 egg yolk at room temperature
A little less than 1 cup finely grated Parmesan cheese
Freshly ground black pepper.
Optional: Dried parsley
Directions:
Use the finest setting of your grater to grate the cheese so it melts easily.
Lightly beat the eggs in a large bowl with the finely grated cheese and pepper.
Bring pot of water to boil, add salt and add pasta. Boil pasta for 9 minutes or until al dente.
Meanwhile, season the bacon/pancetta/guanciale with freshly ground black pepper. Heat the oil in a pan and fry the guanciale/pancetta/bacon until crisp (5-6 minutes). Turn off heat. Soak up some bacon fat and oil with a paper towel and discard.
When the pasta is ready, drain and add to the pan with the bacon/pancetta/guanciale. Then mix well to coat everything. Take off the heat and allow to cool slightly. Then add the egg and cheese mixture and continuously stir so the eggs do not scramble. Can top with dried parsley and additional parmesan cheese. Serve immediately.
2 servings. You can loosen leftovers with a little bit of milk.
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