Ingredients
- 500 g spaghetti
- 50 g pancetta, sliced in strips
- 75 g prosciutto di Parma, sliced in strips
- 1 red onion, thinly sliced
- 1/4 cup vegetable or chicken stock (60 ml)
- 2 tablespoons butter
- 4 egg yolks, lightly beaten
- 1/2 cup grated parmesan (50 g)
- sea salt & freshly ground pepper, to taste
- finely chopped fresh parsley, as garnish
Instructions
- Fill a large pot of water with water and a pinch of salt. Bring to a boil over high heat. Add pasta and cook according to package instructions, until al dente.
- Meanwhile, in a large skillet, heat pancetta and prosciutto over medium-high heat.
- Cook until pancetta and prosciutto is crisp, 8–10 minutes. Transfer to paper towels to drain fat.
- Add onion to pan; cook, stirring occasionally, until soft, 4–6 minutes. Add stock and butter; bring to a boil.
- Drain pasta and add to pan; toss with sauce. Remove from heat; stir in pancetta and prosciutto, egg yolks, half the parmesan, salt and pepper.TIP: toss the pasta constantly as you add the egg, this will keep it from clumping. You can also reserve a little of the cooking liquid if you want a "saucier" Carbonara, just add a tablespoon at a time until you reach the desired consistency. In my opinion, it's perfect as it is, so I don't do this. The egg and butter create a silky carbonara on their own.
- Garnish with parsley and serve the remaining parmesan on the side. Enjoy!