**Servings:** 2
**Time:**
- **Total Time:** 25 minutes
- **Preparation Time:** 5 minutes
- **Overnight Preparation Required:** Not applicable
- **Cooking Time:** 20 minutes
**Tools:**
- Induction stovetop
- Large pot
- Skillet or frying pan suitable for induction
- Mixing bowl
- Tongs
- Whisk
**Ingredients:**
- 1/3 pound dry spaghetti
- 1 tablespoon olive oil
- 2 slices pancetta or bacon, chopped
- 1/2 tablespoon minced garlic
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
**Instructions:**
1. **Cook the Spaghetti:**
- Bring a large pot of salted water to a boil on the induction stovetop.
- Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
2. **Cook the Pancetta:**
- Heat olive oil in a skillet over medium heat on the induction stovetop.
- Add chopped pancetta or bacon and cook until crispy, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Remove from heat.
3. **Prepare the Sauce:**
- In a mixing bowl, whisk together egg, grated Parmesan cheese, and heavy cream.
4. **Combine and Serve:**
- Return the skillet with pancetta to low heat on the induction stovetop. Add the cooked spaghetti and toss to coat.
- Remove from heat and quickly pour the egg mixture over the pasta, stirring constantly until creamy.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley if desired and serve immediately.
**Health Benefits:**
- High in protein from eggs and pancetta
- Contains calcium from Parmesan cheese
- Balanced with healthy fats from olive oil
**Keywords:**
spaghetti carbonara, pasta, Italian cuisine, easy recipe
This photorealistic illustration was created using advanced AI technology by DALL-E.
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