Cucina del Capitano's Pasta Carbonara

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    Cucina del Capitano’s Pasta Carbonara

    There’s carbonara in your future… and the future’s soon! (How about tonight?) To make this classic at home, first gather your ingredients. And now put them together, Cucina del Capitano® style!

    a fork, plate and spoon SERVES 4 servings
    clock TOTAL TIME 30 Min
    hand holding a serving platter DIFFICULTY 2/5

    Ingredients:

    • 12 oz spaghetti
    • 2 egg yolks
    • 1 oz pancetta sliced “baton” style (look it up), cut to 1” length
    • 1 oz bacon sliced “baton” style, cut to 1” length
    • 2 oz parmesan cheese, grated
    • ½ cup pasta starch water, reserved
    • 4 tsp parsley, chopped
    • 2 oz white onion, chopped
    • 4 cloves garlic, chopped
    • 1½ oz cream
    • black pepper, fresh crushed, to taste
    • salt, to taste

    Here’s how you do it:

    1. Grab your favorite pasta pot and bring 3 quarts of salted water to a boil.
    2. Add the spaghetti and cook for 6 to 8 minutes (for al dente, which we recommend).
    3. In a small bowl, whisk the egg yolk, cream and parmesan cheese.
    4. Pre-heat a skillet over medium heat. Add the pancetta and bacon and sauté for about 3 minutes or until things are looking nice and crispy.
    5. Add your garlic and onion, then sauté them for 1 min.
    6. Add the pasta and chopped parsley. Toss the whole thing to combine the ingredients.
    7. Pour the egg and cream mixture into the skillet and toss some more to heat the mixture and evenly coat the pasta. You’re almost there!
    8. Finish with grated parmesan cheese and chopped parsley. Serve this dish hot!

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