Carbonara is one of my absolute FAVORITE Italian dishes, which is convenient because it is really very simple to make. I picked up some fresh quail eggs from a local friend earlier this week and couldn’t wait to try this dish wish those adorable little eggs! Because when making this dish you typically mix everything together in one large pan, I decided to try and separate out the ingredients for photos to show off the beautiful text of the noodles, the delicious fresh parmesan and then tiny little egg yokes! Find the recipe and photos of this deliciousness below! This recipe is how you would normally make the dish, so if you’d like to break the steps apart to keep ingredients separate like I did in the photos, you can do so!
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Heat oil and butter until frothy
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Add the pancetta/bacon and cook for 5 minutes
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Mix eggs, milk and parsley or thyme in small dish. Add salt and pepper to taste.
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Cook pasta – be sure to keep the pasta al dente!
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Add the cooked, drained pasta to the frying pan with the egg mixture and cook over high heat for 30 seconds. DO NOT overcook the eggs or they will become rubbery!
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Stir in half the parmesan
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Plate and sprinkle remaining parmesan on top!
Ingredients:
1t. Olive Oil
3 oz. Butter
4 oz Pancetta or Bacon
3 Chicken Eggs, or 6 Quail Eggs
2 T. Milk
1t Parsley or Thyme
12oz. Spaghetti Noodles (we love Pastificio G. Di Martino!)
2oz Fresh Parmesan
Salt + Pepper to Taste
