As often as we can, the Leader features recipes submitted by members of the student body. Whether you’ve just been itching to express yourself through the culinary arts, or just need a break from Curtis Hall. We’ve got you covered.
Traditional Italian Carbonara
- 1 Box Spaghetti
- 3 large Eggs(room temp)
- 2 Tbsp Olive Oil
- 3/4 Cup shredded Parmigiano-Reggiano or Pecorino Romano
- 1 Clove Garlic(minced)
- 1/2 cup Pancetta or thick Bacon
1. In a large pan being 6 cups of water to a boil, add a pinch of salt and box of spaghetti.
2. While the spaghetti is boiling, Grate the cheese and mince the garlic.
3. In a medium bowl combine cheese and eggs, scramble with a fork and set aside
4. Cut any hard skin off the pancetta and cut into small cubes. If using bacon make sure to cut into small strips.
5. In a medium pan on medium heat place the olive oil and garlic until the garlic become fragrant. Then remove garlic from the pan.
6. Place pancetta or bacon into pan and cook until almost crispy and then remove from heat.
7. Once the spaghetti is fully cooked, remove from heat and drain.
8. Add drained spaghetti to the hot pan with the pancetta/bacon.
9. Working fast add the egg mixture to the spaghetti and pancetta pan. Stirring the eggs into the hot noodles to cook and making sure the pan isn’t too hot that it clumps the egg while cooking.
10. A creamy sauce should present itself when finished.
11. Serve hot with some freshly grated cheese on top.