Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 1/2 ounce spaghetti; 1 tablespoon frozen peas; 1 ounce pancetta or bacon, diced; 1/2 large onion, thinly sliced; 1 teaspoon olive oil; 1 egg; 2 tablespoon Pecorino Romano cheese, grated; Salt, to taste; Black pepper, coarsely ground

Spaghetti Carbonara

By: Anne Colagioia

Typically, a pasta carbonara recipe contains heavy cream and loads of bacon. This Spaghetti Carbonara recipe from Anne Colagioia has no heavy cream in it at all, and uses far less pancetta than typical. If you need a spaghetti recipe that serves one and cooks up in just 20 minutes, then make this dish. Try this Italian food dish for dinner tonight.

Notes

If you are following a gluten free diet be sure to use gluten free spaghetti.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this pasta carbonara recipe, watch this cooking video:

Serves1

Preparation Time10 min

Cooking Time10 min

Ingredients

2 1/2 ounces spaghetti
1 tablespoon frozen peas
1 ounce pancetta or bacon, diced
1/2 large onion, thinly sliced
1 teaspoon olive oil
1 egg
2 tablespoons Pecorino Romano cheese, grated
Salt, to taste
Black pepper, coarsely ground

Instructions

Bring a pot of salted water to a boil.
In a small bowl beat the egg, cheese and pepper together until thoroughly blended and set aside.
When the water is boiling, add the pasta and stir then immediately begin the sauce.
In a large nonstick skillet, over medium heat add the onion, pancetta, and oil and sauté until the pancetta starts to get crispy and the onions begin to get transparent, about 8 minutes.
By now the pasta should be done. Drain it while reserving the pasta cooking water. Add the pasta to the pan with the onions and pancetta along with a few tablespoons of the pasta cooking water and stir. Add the peas and stir again. If at any time the pan is too dry add a little pasta water.
Stream the egg mixture into the pan while stirring the pasta and immediately remove it from the heat so you won’t scramble the eggs. The residual heat will cook the eggs. Stir until the pasta is well coated and the dish is ready to serve. Twist the pasta into a nest as you plate the dish so that it maintains its heat then sprinkle with additional pepper and cheese if you wish.