Carbonara with Roasted Garlic

  • 1 pound dry spaghetti or linguini

  • 2 tablespoons extravaGONZO Roasted Garlic Oil

  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips

  • 2 garlic cloves, finely chopped

  • 2 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • Freshly ground black pepper

  • 1 handful fresh flat-leaf parsley, chopped

  1. Prepare sauce while the pasta is cooking to ensure that pasta will be hot when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture. You need the heat of the pasta to cook the raw eggs in the sauce.

  2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (al dente). Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

  3. Meanwhile, heat the extravaGONZO Roasted Garlic Oil in a deep skillet over medium flame.

  4. Add pancetta and saute for about 3 minutes, until the bacon is crisp and fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

  5. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat.

  6. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)

  7. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.

  8. Season carbonara with freshly ground black pepper and salt to taste. Garnish with chopped parsley.

Tom's Tip

Want to use that leftover Carbonara? Check out this fabulous frittata recipe!

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!