There’s an art to mastering perfect carbonara, but it’s easy to practice in your own kitchen with these tips for making restaurant-quality pasta at home! First, start with well-salted water so the noodles absorb extra flavor while boiling. Second, finish the spaghetti in the skillet with salty pancetta and oil, adding splashes of starchy cooking liquid as needed to create a luscious sauce. (And to keep the eggs from curdling, stir quickly after the stove is turned off.) Finally, don’t forget the cheese! This is not the recipe to practice moderation. To lighten up dinner, just add a fresh green salad and enjoy a smaller helping of pasta. Buon appetito!
Yield: 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
1 pound Thrive Market Organic Biodynamic Whole Wheat Spaghetti
1 tablespoon plus ½ teaspoon sea salt, divided
4 whole eggs
2 egg yolks
1 cup freshly grated Parmesan cheese, plus more for topping
1 teaspoon Thrive Market Organic Ground Pepper
2 tablespoons Thrive Market Organic Extra Virgin Olive Oil
8 ounces pancetta, cubed
Bring a large pot of water to a boil and add 1 tablespoon salt. Add spaghetti and cook according to package instructions, until al dente, about 9 to 11 minutes; drain, reserving 1 cup pasta water.
While the pasta cooks, make the sauce by whisking eggs, Parmesan, pepper, and remaining ½ teaspoon salt in a small bowl. Add the oil to a large skillet and warm over medium high. Add pancetta and cook until crisp, about 5 to 7 minutes. Off heat, add drained pasta to skillet and toss with the pancetta and oil. Add the egg mixture and toss well. If it seems dry, add a bit of pasta water until the sauce evenly coats the noodles. Top with extra cheese and serve immediately.
Recipe credit: Angela Gaines
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