Creato con AI
Fusilli alla Carbonara
25 min 598 kcal a porzione Medio
Ingredienti
4 Porzioni
- fusilli320 g
- pancetta150 g
- large eggs2 pieces
- Pecorino Romano cheese50 g
- Parmesan cheese50 g
- garlic2 cloves
- Saltto taste
- Black pepperto taste
Istruzioni
- 1
Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package instructions until al dente.
- 2
While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.
- 3
Add the garlic cloves to the skillet and sauté until fragrant, about 1-2 minutes. Remove the garlic and discard.
- 4
In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined.
- 5
Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the pasta.
- 6
Quickly add the hot pasta to the skillet with the pancetta fat and toss to coat.
- 7
Remove the skillet from the heat and pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
- 8
Add the cooked pancetta back to the skillet and toss to combine.
