Ingredients with Measurements:
- 1 pound spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 pound pancetta, diced
- 2 medium zucchinis, sliced
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- Salt, to taste
Special Equipment Needed:
- Large pot
- Large skillet
- Mixing bowl
- Tongs
Step-by-Step Instructions:
1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a mixing bowl, whisk together eggs, Pecorino Romano cheese, Parmesan cheese, and black pepper until well combined. Set aside.
3. In a large skillet over medium-high heat, cook pancetta until crispy. Remove pancetta from skillet and set aside.
4. In the same skillet, add sliced zucchinis and garlic. Cook until zucchinis are tender, about 5 minutes.
5. Add chicken broth to the skillet and stir to combine. Cook for another 2-3 minutes until the broth has reduced.
6. Add cooked spaghetti to the skillet with the zucchinis and toss to combine.
7. Remove skillet from heat and pour egg mixture over the spaghetti. Toss quickly to coat the spaghetti evenly with the egg mixture.
8. If the pasta seems dry, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
9. Add crispy pancetta to the skillet and toss to combine.
10. Season with salt to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 670
- Fat: 33g
- Carbohydrates: 56g
- Protein: 36g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or prosciutto.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add sliced mushrooms to the skillet with the zucchinis.
- Use spaghetti squash instead of spaghetti for a low-carb option.
- Add chopped fresh parsley or basil for extra flavor.
Tips and Tricks:
- Be sure to whisk the egg mixture thoroughly to prevent scrambled eggs.
- Reserve pasta water to adjust the consistency of the sauce.
- Toss the spaghetti quickly with the egg mixture to prevent the eggs from cooking too much.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of extra grated cheese on top.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the egg mixture is too thick, add reserved pasta water to thin it out.
- If the egg mixture is too thin, add more grated cheese to thicken it.
Food Safety Advice:
- Be sure to cook the eggs thoroughly to prevent foodborne illness.
Food History:
- Carbonara is a traditional Italian pasta dish that originated in Rome.
Flavor Profiles:
- Salty, savory, and creamy
Serving Suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian