Spaghetti Carbonana

I love pasta, and I love mixing up how I serve pasta. I'm normally not a big spaghetti fan, might have to do with how Giada pronounces it on Food Network, not sure, but I really wanted to try this sauce.
This recipe also has pancetta in it, which is my favorite addition to a good pasta dish.

Ingredients
1 lb of spaghetti
2 tbs of olive oil
4 ounces of pancetta, chopped
4 large eggs
1/2 cup of grated Parmesan
Salt and pepper for seasoning
3 tbs of parsley

Directions
Cook spaghetti according to packaging.
Heat a large skillet over medium high heat, and add oil and pancetta.
Brown pancetta for about 3 to 4 minutes.
Meanwhile, mix together eggs and Parmesan. Season mixture to taste with salt and pepper.
Drain the excess grease off of pancetta.
Add pasta to hot pan and toss together.
Remove the skillet from heat and pour the egg mixture.
Toss quickly, to make sure eggs don't scramble.
Toss in parsley and serve immediately.

Changes I Made!
I find this dish almost impossible not to scramble the eggs, unless you let the pan rest, and cool down for a few minutes.

This recipe is from Pioneer Women: Come and Get It!

Comments

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