Spaghetti Carbonara With Pancetta

Spaghetti Carbonara With Pancetta

A delicious creamy Carbonara sauce, with crispy pancetta that really completes this dish. Because it is thinly sliced, you don’t have thick salty cubes of bacon in your mouth. My two pasta lovers (my husband and daughter) really liked this dish.

What do you need?

• 300 gr (10 oz) spaghetti
• 180 gr (6 oz) pancetta, cut into pieces
• 500 ml (17 oz) of low-fat cream
• 100 gr (3,5 oz) of Parmesan cheese
• 2 egg yolks
• 1 teaspoon of Black pepper
• 4 tablespoons Fresh basil, finely chopped
• 2 teaspoons of garlic powder

How to make it?

In a large cooking pot, cook the spaghetti as described on the packaging.

Bake the sliced ​​Pancetta crispy, set aside to use later.

When the spaghetti is cooked and drained. Add the cream to the empty cooking pot, bring to a boil. Add the egg yolks while stirring.

Season with black pepper and garlic powder. Then add the spaghetti and pancetta. Stir everything well together.

Garnish with the fresh basil and serve.

Bon Appetit!