Magazine article Sunset

Toss and Serve: We've Packed a Lot of Flavor-Without the Cream-Into Our Quick Take on a Classic Pasta

Magazine article Sunset

Toss and Serve: We've Packed a Lot of Flavor-Without the Cream-Into Our Quick Take on a Classic Pasta

Article excerpt

Spaghetti carbonara

Silky with egg and melted cheese, freshened with parsley, and spiked with black pepper, spaghetti carbonara brings intense flavors into balance. We also love this dish for its short cooking time. The ingredients are things we tend to have always on hand, making it the ultimate weeknight-dinner solution. Just add a green salad or seasonal vegetable and the meal is complete.

[ILLUSTRATION OMITTED]

Also, we left out the cream that's often used in this dish in the United States, so it's both lighter and truer to the Italian original. And we've included some variations to keep the recipe interesting in case you find yourself making it over and over again.

PREP AND COOK TIME 30 minutes

MAKES 4 to 6 servings

NOTES The heat from the hot pasta partly cooks the eggs. If you are concerned about eating raw or undercooked eggs, use 1/2 cup pasteurized eggs in lieu of fresh.

2 eggs
3 oz. parmesan cheese
1/2 cup loosely packed flat-leaf parsley leaves
1/4 tsp. freshly ground black pepper, plus more
     for garnish
1/4 lb. pancetta or thin-cut bacon
2 cloves garlic
3 tbsp. olive oil
1/2 cup dry white wine
1 tbsp. salt
1 lb. spaghetti or spaghettini

1. Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.

2. Cut pancetta or bacon into 1/4-in. …

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