A delightful twist on the classic carbonara, enhanced with a touch of cream and garlic for a rich and satisfying meal.
Cook the diced pancetta in a skillet over medium heat until crispy, then remove and drain on a paper towel.
Ensure the pancetta is crispy for a delightful texture in the final dish.
Add minced garlic to the skillet with the pancetta drippings and sauté until fragrant, about 30 seconds. Remove from heat.
Be careful not to burn the garlic as it can turn bitter.
Cook the spaghetti in boiling salted water until al dente, then drain, reserving a small cup of pasta water.
Reserve some pasta water to adjust the sauce consistency later.
In a bowl, whisk together the egg yolk, heavy cream, grated parmesan, and a pinch of black pepper.
Whisk thoroughly to ensure a smooth and creamy mixture.
Combine the hot spaghetti with the pancetta, garlic, and sauce mixture in the skillet over low heat. Toss quickly to coat the pasta evenly, adding reserved pasta water if needed for consistency.
Work quickly to prevent the eggs from scrambling while creating a silky sauce.
Serve immediately, garnished with additional parmesan and black pepper if desired.
Serve hot to enjoy the creamy texture and rich flavors.
Continua nella nostra app per un'esperienza migliore
