Spicy Spaghetti alla Carbonara

This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.

 

  • 1 tbsp. butter
  • 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
  • 1/3 cup white wine
  • 12 oz. spaghetti
  • 1 cup coffee cream (18%)
  • 2 large eggs
  • 1 cup finely grated Asiago cheese
  • 1 tsp. cornstarch
  • pinch of salt and pepper
  • 1/4 cup chopped fresh parsley
  • Asiago cheese, grated for garnish

Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.

Add the wine and stir until the wine has nearly evaporated. Turn heat to low.

Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.

Add a crisp, chilled salad and a glass of white wine. YUM! YUM!

 

 

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