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    Dinner

    Pasta Carbonara

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    Ingredients

    2 eggs, room temperature

    1/4 cup grated pecorino Romano cheese

    1/4 cup grated Parmesan cheese

    1 lb spaghetti

    1/4 cup extra virgin olive oil

    1/4 lb pancetta, cut into small cubes

    2 cloves garlic, thinly sliced

    1/2 cup dry white wine

    Salt

    Coarsely ground pepper

    Generous handful of fresh chopped parsley leaves

    Directions

    Bring water to a boil. Meanwhile, break the eggs into a large bowl. Add the cheeses and whisk to blend well.

    Salt the boiling water. Add the spaghetti and cook until al dente, 7-9 minutes. In Irg frying pan over medium heat, warm the olive oil. Add the pancetta and saute until just becoming crisp, about 4 minutes. Add the garlic and saute for 1 minute. Add the white wine and cook until reduced by half. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve. Immediately

    Recipe by Tina

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    Ingredients

    2 eggs, room temperature

    1/4 cup grated pecorino Romano cheese

    1/4 cup grated Parmesan cheese

    1 lb spaghetti

    1/4 cup extra virgin olive oil

    1/4 lb pancetta, cut into small cubes

    2 cloves garlic, thinly sliced

    1/2 cup dry white wine

    Salt

    Coarsely ground pepper

    Generous handful of fresh chopped parsley leaves

    Directions

    1

    Bring water to a boil. Meanwhile, break the eggs into a large bowl. Add the cheeses and whisk to blend well.

    2

    Salt the boiling water. Add the spaghetti and cook until al dente, 7-9 minutes. In Irg frying pan over medium heat, warm the olive oil. Add the pancetta and saute until just becoming crisp, about 4 minutes. Add the garlic and saute for 1 minute. Add the white wine and cook until reduced by half. Drain the pasta, leaving a bit of water clinging to it, and add it to the bowl. Toss quickly (this will heat the eggs and leave a creamy coating on each strand of pasta). Add the pancetta with all of the pan juices. Season with salt and a generous amount of pepper. Add the parsley and toss again. Serve. Immediately

    3

    4

    Recipe by Tina