Pancetta-fueled pasta cabonara makes quick, easy summer meal

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Pancetta-fueled pasta cabonara makes quick, easy summer meal

Clocking in with just seven ingredients, this Whole Egg Pasta Carbonara will have you in and out of the kitchen in under 20 minutes. It varies from traditional carbonara by not incorporating the egg into the cheese “sauce” with which the pasta is tossed.

Pancetta-fueled pasta cabonara makes quick, easy summer meal

SPF
Clocking in with just seven ingredients, this Whole Egg Pasta Carbonara will have you in and out of the kitchen in under 20 minutes. It varies from traditional carbonara by not incorporating the egg into the cheese “sauce” with which the pasta is tossed.
Whole Egg Pasta Carbonara

@Recipe intro bold:START TO FINISH: 20 minutes
Servings: 4
Ingredients:
12-ounce package fresh linguine
8 ounces finely chopped pancetta
2 tablespoons butter
4 eggs
Salt and ground black pepper
1½ cups grated Parmesan cheese, divided
METHOD:
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the cooking water, then drain the pasta.
Leave the pasta in the colander to drain. Return the saucepan to the heat. Add the pancetta and cook until just crisp, about 5 minutes. Add the pasta, then toss well. Cover and set aside.
In a large skillet over low heat, melt the butter. Keeping them separate, crack the eggs into the skillet and cook sunny-side up until the whites are set and the yolks are still runny, about 5 minutes. Remove the skillet from the heat. Season the eggs with salt and pepper.
Add 1 cup of the cheese to the pasta and toss to melt. While tossing, drizzle in just enough of the reserved cooking water to help the cheese coat the pasta. Arrange the pasta on 4 serving plates, then top each mound with an egg. Sprinkle each serving with a bit more cheese. If desired, use a fork to break each yolk just before serving.

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