Recipe: Spaghetti Carbonara

From time to time, the wonderful chefs employed by our travel partners around the world are kind enough to share their recipes with us. Today, we’re featuring a delicious dish from the Sandals Resorts.

SPAGHETTI CARBONARA
Serves: 4

Ingredients:

1 tablespoon olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
2 cloves garlic, minced, about 1 teaspoon (optional)
3 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta
1/2 cup fresh cream (optional)
Salt & freshly ground black pepper, to taste

Method:

First, put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water). While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and transfer the pancetta and garlic into a large bowl.

In a small bowl, beat the eggs and mix in about half of the cheese. Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. (Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.)

Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt and pepper to taste, and top with the remaining Parmesan.