Whisk together eggs and Parmegiano Reggiano in a large serving bowl; season with salt and pepper and set aside.
Our classic Spaghetti Carbonara uses simple Italian ingredients but packs a huge punch of flavor... all thanks to fresh Parmigiano Reggiano cheese.
Servings and Ingredients
|4||Hy-Vee large eggs|
|1 ½ c.||Parmegiano Reggiano, freshly grated, plus additional for garnish|
|Hy-Vee ground black pepper|
|1||(16-oz.) pkg. Hy-Vee thin spaghetti|
|1||(12-oz.) pkg. Hy-Vee frozen sweet peas|
|1||(5-oz.) pkg. chopped pancetta|
|Fresh parsley, chopped, for garnish|
Things To Grab
- Large serving bowl
- Large pot
- Large skillet
- Paper towels
Bring a large pot of lightly salted water to boiling. Cook pasta according to package directions for al dente, adding frozen peas during the last 2 minutes of cooking. Drain; reserving 1/2 cup pasta water.
Heat a large skillet over medium heat. Add pancetta and cook until crisp, about 5 to 7 minutes. Remove pancetta from skillet and place on a paper-towel-lined plate.
Slowly whisk in 1/4 cup hot pasta water to egg and cheese mixture, being careful not to scramble the eggs. Toss with cooked pasta and cooked pancetta. If desired, stir in additional reserved pasta water until desired consistency is reached. Garnish with fresh parsley and additional shredded cheese, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 165mg
- Sodium: 530mg
- Total Carbohydrates: 65g
- Protein: 29g
Hy-Vee Test Kitchen