Craving to eat pasta and I have 4 eggs left; decided to make carbonara sauce. Searched a handful carbonara recipes. Looks easy to make. Trial and error trying out. Went to get spiral pasta, spinach and found diced pancetta. I didn’t put a lot of ingredients as I don’t want to waste food. I might not like the sauce. I prefer tomato sauce.

“Carbonara is an Italian pasta sauce made from eggs, hard cheese, cured pork, and black pepper, creating a creamy sauce without cream. It offers nutritional benefits such as protein from eggs and cheese for tissue repair and satiety, as well as calcium and phosphorus for bone health. Additional nutrients include riboflavin, B12, and potassium. Black pepper has antioxidant properties, while white wine variations provide flavonoids. Despite its rich and hearty nature, traditional recipes can be high in calories, fat, and sodium, so moderation is advised.”

Most recipes that I browsed had 2 yolks and 2 whole eggs; there is one recipe with thickened cream. One use 2 eggs and no yolk, one use 2 whole egg and 6 yolks, one use 1 whole egg and 2 yolks. The amount for pancetta ranging 85-200 g. I only have 4 eggs; got to get it right. I am glad to try make carbonara sauce. Next time will put more vegetables and coat my pasta well in carbonara sauce. Let’s cook!!!

Ingredients

90 g diced pancetta
2 whole eggs
2 egg yolks
3 Tbs oil, divided
1 1/2 Tbs salt
1 Tbs minced garlic
1/2 c thickened cream
200 g spiral pasta
25 g grated Pecorino Romano, plus extra
25 g grated Parmigiano-Reggiano, plus extra
water, for cooking pasta
1 c reserved pasta water
salt
black pepper

Method

In a large pot, over medium-high heat, bring water and 1 1/2 Tbs salt to a boil. Once salted water is boiling, cook the pasta until al dente. When the pasta is ready, reserve 1 c of pasta water, plus 1/2 c more just in case; drain the pasta, and set it aside. 

While pasta is cooking, combine minced garlic, diced pancetta with 2 Tbs oil in a large saucepan and cook, stirring frequently, over medium heat, until fat has rendered and pancetta is crisp, about 5 minutes. Whisk egg yolks, eggs, cream, Pecorino Romano, and Parmigiano-Reggiano together in a proof heated bowl. Season with salt and pepper.

Reduce the heat to the low and tip the hot pasta into the pan and toss to coat into saucepan with pancetta. Add remaining 1 oil o pasta and stir to combine; let cool slightly. when it has cool slightly, scoop pasta, pancetta, and rendered fat into the egg mixture. Then pour 1/2 c reserved pasta water and add to pasta and egg mixture. Stir well to combine.

Place proof heated bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce thickens to a creamy, and silky consistency for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta. This time place clean empty bowls in microwave to warmed up for 1-2 minutes.

Remove from heat, season with salt if needed, and divide into warmed up bowls. Serve right away, topping with more grated cheese and pepper as desired.

Note: From one of the recipes that I browsed: “Make sure the reserved pasta water is still very hot; if not, reheat it in the microwave for 30 seconds. Working quickly, use tongs to combine the pasta and egg mixture in proof heated bowl. For a more saucy pasta, slowly add more pasta water. Melting the cheesy egg mixture with the water is what creates the carbonara sauce.” From another recipes that I browsed: Use large eggs.”

https://helenscchin.com/2015/10/25/spinach-pancetta-carbonara-pasta/

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