Spaghetti Carbonara with Crispy Sage

Experience the creamy texture of Spaghetti Carbonara enhanced by the crispiness of sage. This beloved Italian dish features al dente spaghetti enveloped in a smooth sauce made from eggs and Parmesan, punctuated with crunchy pancetta and aromatic sage leaves. The straightforward combination ensures a delightful meal that’s both quick to prepare and rich in flavor, making it a superb choice for a fulfilling dinner.

Ingredients

• 12 oz spaghetti
• 4 slices pancetta, diced
• 4 large egg yolks
• 1 cup grated parmesan cheese
• 1/4 cup fresh sage leaves
• 2 cloves garlic, minced

Instructions

1. Cook the spaghetti in boiling water until it reaches al dente texture, about 8 to 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta.
2. Using the same pot, heat to medium and add the diced pancetta. Cook until it turns golden and crispy, about 5 minutes. Transfer the pancetta to a paper towel-lined plate to drain.
3. In a separate bowl, thoroughly whisk the egg yolks with the grated Parmesan until well combined. This mixture will create your carbonara sauce.
4. In the pan used for pancetta, sauté the minced garlic and sage leaves just until fragrant, approximately 2 minutes, careful not to burn the garlic.
5. Add the drained spaghetti back into the skillet and toss with the garlic and sage to evenly coat.
6. Remove the pan from the heat. Quickly pour the egg and cheese mixture over the spaghetti, stirring vigorously while pouring to prevent the eggs from scrambling. The residual heat will cook the sauce. Gradually add the reserved pasta water until the desired sauce consistency is reached.
7. Mix in the crispy pancetta and combine well. Serve the spaghetti carbonara immediately, garnished with additional Parmesan if desired.

Keywords: Comfort Food, Creamy, Quick, Main Course, Italian

Spice Rack: Sage, Pepper

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