Last weekend we went to dinner with my uncle at Olive Garden. Usually I love Olive Garden, but this meal was not so. My husband and I both ordered their Carbonara with chicken and shrimp. It was the blandest, most flavorless pasta I had ever eaten. It really left me craving an authentic style Italian Carbonara so I decided to make some here at home that was more similar to one of my favorite Italian restaurants from our old town. I added a bit of chopped chicken scallopini for some extra protein.
1/2 pound spaghetti
4 large slices pancetta, diced small (quality bacon works also)
1 egg + 2 yolks
1/2 cup grated Pecorino Romano cheese
1 tablespoon coarse salt
Freshly ground black pepper
- In a large pot, add the salt to the water and bring to a boil.
- Add the spaghetti and cook until al dente.
- Reserve some cooking water and then drain it.
While pasta is cooking, heat a large skillet over medium heat.
- Add bacon and sauté for around 3 minutes. Drain on paper towels.
- In a bowl, beat the egg and the yolks with pecorino cheese and a sprinkling of pepper.
- Add the drained spaghetti to the skillet with the pancetta and toss for a minute or so over medium heat.
- Transfer into the bowl with the eggs/pecorino mixture, stirring until the egg sauce thickens.
- Add some cooking water if the sauce is too thick or more cheese if it’s too liquid.
- Season with some fresh ground black pepper and a sprinkling of cheese.
- Serve immediately in a warmed bowl.