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This is another recipe that my husband makes. YUM!

Pasta carbonara – with pancetta or salmon

It is a variation of the traditional carbonara but that’s why I like it.

Here is what you need:
1 Tablespoon Olive Oil Pancetta (cut up into pieces)
Spaghetti (boxed is better than fresh)
3 Eggs
1 cup of Parmesan
2 Tablespoons Heavy Cream
1 Shallot
2 Cloves of Garlic (chopped)
Parsley (chopped)
2 Teaspoons Black Pepper

Get your pasta going because you will use the pasta water later. Put oil into a pan on medium heat. Add your pancetta, you want it to be slightly crispy. After about 5 minutes, once some of the fat has rendered, add your garlic and shallot. Turn your heat down stirring occasionally. Drain your pasta and set aside 1/3 cup of the water. Whisk your eggs, black pepper and the pasta water. Keep whisking and add the Parmesan cheese and cream. Toss the pasta in the pancetta/garlic/shallot pan and then mix in the egg mixture with some parsley. You can sprinkle more cheese on top if you like!

And for a bit of a variation Mel uses cooked or smoked salmon instead of pancetta. Great for a vegetarian option.