Carbonara is the classic, creamy pasta dish made with the best ingredients – eggs, cheese, and bacon. It’s easy and quick to make and will always be a crowd favorite!
As far as Italian dishes go, this one is relatively new, dating back to just the 1950’s when the ingredients were easy to come by after WWII. Making it takes only about as long as cooking the pasta, and you’ll be adding it to your weekly rotation in no time.
For this recipe, we used the GE Profile Series 36″ Induction Cooktop, which boiled the water in no time and made clean up easy. There was plenty of room for a large pot for the pasta and a pan to cook the pancetta. For more about induction cooktops and whether one might work for you, check out our post on 4 Reasons to Go With Induction Cooking.
We cooked a whole box of spaghetti in this recipe, so gather your family and friends for a hearty, delicious meal.
• 2 eggs at room temperature
• ¼ cup pecorino romano cheese, freshly grated
• ¼ cup parmigiano reggiano cheese, freshly grated
• 1 pound spaghetti
• ¼ cup extra virgin olive oil
• ¼ pound cubed pancetta
• 2 cloves garlic, finely chopped
• ½ cup dry white wine
• Salt and pepper
• 1 cup arugula
• 2 tbsp flat leaf Italian parsley, finely chopped
1. Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions.
2. While the pasta cooks, break the eggs into a bowl. Whisk, adding both pecorino romano and parmigiano reggiano cheese into the mixture.
3. In a large frying pan warm the olive oil over medium-high heat. Add the pancetta and sauté until it becomes crisp, approximately 3 minutes. Add the garlic and cook for about one more minute. Add the white wine and allow to reduce by half.
4. Once the pasta has finished cooking, save ½ cup of the pasta water and drain the noodles. In a large bowl, toss the pasta and egg mixture together, adding some of the water if needed to help the mixture coat the pasta. Take care not to scramble the eggs.
5. Stirring, add the parsley and arugula and season with salt and pepper. Top with more cheese and serve.