Spaghetti Carbonara & Pancetta
Recipes
Serves 4
Einkorn or Gluten Free Spaghetti Carbonara Recipe
Ingredients
- 4 large egg yolks
- ½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
- 2 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 ounces pancetta or guanciale, cut in ¼-inch dices
- 1 teaspoon fresh rosemary leaves
- One 12 ounce box jovial Spaghetti of choice (einkorn or gluten free)
- Fresh cracked black pepper to taste
Instructions
- In a large serving bowl, whisk together the egg yolks and ¼ cup of the cheese.
- In a large skillet, sauté the oil, pancetta, and rosemary over medium-low heat until the pancetta is browned and crispy around the edges. Turn off heat.
- In a large pot, bring 3 quarts of water to a rolling boil. Add 1 tablespoon of salt, or to taste. Cook pasta according to the instructions.
- Just before draining the pasta, removed ¼ cup of the pasta cooking liquid and beat the water into the egg and cheese mixture until creamy.
- Bring the pancetta up to a sizzle on medium heat, add the pasta to the skillet and toss for 30 seconds.
- Transfer the pasta to the serving bowl and mix until evenly coated with the egg mixture.
- Toss the pasta with the remaining ¼ cup of cheese and freshly cracked black pepper to taste and serve.
