- High Protein
Originating in Lazio, the widely popular Spaghetti Carbonara has stolen the hearts of chefs and homecooks worldwide. Though it's unclear where the dish came from specifically--some believe it was a dish of the Apennine charcoal burners, while others say it belongs to American soldiers who arrived in Italy during World War II--it is said that this dish has been around since 1940s, clearly withstanding the test of time with it's simple ingredient list and easy preparation. This recipe is a twist on the traditional Carbonara, if you'd like to stick to the classic you can find that here.
Best served with Ruffino Lumina Pinot Grigio.
Taste Profile: Medium bodied, lively, and elegant. A touch of minerality lingers in the finish, with notes of lemon peel.
Ingredients 4 Number of Servings
1 box Barilla Spaghetti
1 cup pecorino romano
1 cup parmesan cheese
1 tbsp black pepper
1 cup pasta water
- Bring a large pot of salted water to boil. Add Barilla Spaghetti and cook for 10-11 minutes, until al dente. Reserve 1 cup of pasta water and set aside.
Add pancetta to a pan over med-high heat and cook for 6-7 minutes. Once cooked, add to a paper towel lined plate.
In a medium size bowl, combine pecorino romano and parmesan cheese. Add in eggs and black pepper. Mix together until combined. Add pasta water as needed to get the sauce very creamy.
Add spaghetti to a large bowl and add sauce over top. Mix together until combined, add pasta water as needed. Add pancetta to the spaghetti and combine.
Finish with black pepper. Serve and enjoy!