Spaghetti carbonara with pancetta
Classic spaghetti carbonara with fried pancetta and egg yolk. For a twist, we've added cherry tomatoes and parsley. This allows the flavors in the pasta to blend even more.
Today we're sharing a delicious classic with a twist: spaghetti carbonara. This creamy spaghetti is naturally made with egg and fried pancetta, but we're giving it a twist by adding cherry tomatoes and fresh parsley. The sweet roasted tomatoes and fresh herbs truly bring the flavors of this pasta together!
Preparation
Preheat the oven to 180°C (350°F). Heat a large pot of water and cook the pasta according to the package directions. Drain the pasta and rinse under cold water.
Peel and finely chop the garlic. Heat the olive oil in a pan and fry the pancetta for 8 minutes, or until golden brown. Add the garlic and cook for 3 minutes, stirring occasionally, until the garlic begins to brown. Meanwhile, finely chop the parsley.
Spread the cherry tomatoes on a baking sheet lined with baking paper and place in the preheated oven for 8 minutes until the tomatoes are roasted.
Add the spaghetti, Carbonara Mix, half the chopped parsley, and the water to the pancetta and cook over medium heat for another 5 minutes, stirring gently. Turn off the heat so the pasta isn't too hot when you add the egg yolk.
Separate the eggs and stir the egg yolks until smooth. Add the egg yolks to the pasta carbonara while stirring until the pasta is glossy.
Serve the pasta with the roasted cherry tomatoes and remaining parsley.
Variatietip
Voor de vegetarische variant op deze pasta carbonara, wordt de pancetta vervangen door doperwten en burrata. Kook de doperwten beetgaar en bak deze met de knoflook en voeg hier de pasta bij. Serveer bij het serverende burrata op de pasta.
Ingredients
- 400 g spaghetti
- 1 teen knoflook
- 1 el olijfolie
- 250 g pancetta in blokken
- 6 takken platte peterselie
- 250 g cherrytomaten
- 2 el Mix voor Carbonara
- 200 ml water
- 2 eieren
