A question that has nagged at me for a while: If I add raw eggs to hot spaghetti, will I get scrambled egg spaghetti? Apparently not. Thank Gawd – else we’d be eating Key Lime Oreo Truffles out of the freezer for dinner!
My experience with The Domestic Goddess’ recipes have been hit-and-miss. Her Pasta Carbonara wasn’t just a hit, it was a dead-on bulls-eye. We thought the creamy pasta flavored with peppery pancetta was fantastic. It paired wonderfully with a school-night bottle of our Pinot Grigio.
Nigella’s recipe calls for a full pound of pasta but “only” serves 2. Sounds like “fat math” to me 🙂 Maybe she means two people over the course of 3 days because that’s how much leftover we have. My fault – I had intended to cut the recipe in half, but I was too busy twirling around the kitchen singing that “1234” song from the iPod Nano commercial (I know that you know what I’m talking about). The next thing I know, all 4 egg are staring back at me from the bowl. Oops!
A creamy, indulgent pasta dish that's pure comfort food.
- 1 lb spaghetti
- 2 cups cubed pancetta or bacon
- 2 tsp olive oil
- 1/4 cup dry white wine or vermouth
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup heavy cream
- Freshly ground black pepper
- Freshly ground nutmeg
- Put a large pan of water on to boil for the pasta.
- In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Add the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
- In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
- When the pasta is done, remove approximately 1/2 cup of the pasta water before draining.
- Put the pan with the pancetta cubes back on the heat and add the drained pasta, tossing well to coat with the pancetta.
- Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix.
- Thin with pasta water, if needed.
- Grind over some more pepper and grate over the nutmeg to serve.
Yields: 4 servings
Estimated time: 30 minutes
This looks fantastic!! (Not that eating the truffles out of the freezer would have been bad!) I’ve always wondered if it would be easy to scramble the eggs as well. I’ve never made a carbonara before, but have been eyeing a Donna Hay recipe. What a wonderful dinner!
I made this too for the first time this past weekend, and was a little worried about what would happen, but you’re right–so creamy and delicious!
Chicken fingers to Pasta Carbonara….much better!
Looks lovely, and you’re right – 1 lb for two people?
This looks wonderful! I have had full intentions to make carbonara someday but have yet to actually do it. This looks so wonderful that I think I will have to make it soon. Thanks for sharing.
I love the look of your blog. Wish you well in your new kitchen.
It sounds kinda strange, like it doesn’t seem like it would come out right from the recipe… but your review have me so curious! I’m dying to try it!
The first carbonara recipe I ever used came from a vegetarian cookbook (sacrelige, I guess, but whatever), and it included a little whole-grain mustard, replaced the pancetta with sun-dried tomatoes, and there’s also a little fresh basil, too. Quite delicious, and dangerous in that it’s so simple and quick.
I found this ideal recipe a few days back, then went out yesterday morning to fetch the ingredients and then fixed it for the afternoon meal, utterly delectable.
Looks like Ameriie is switching it up in her newest track, titled Outside Your Body! She’s going back to her Korean roots in her track, fusing rhythm and blues with Korean pop music! This futuristic song sounds amazing on my phone and I really can’t wait for the music video to be released.