Spaghetti Carbonara originated in Rome, Italy. It was Inspired by coal miners who have been making this dish for centuries. This is the most delicious and classy pasta you will ever taste!
- 1 lb. Spaghetti
- 6 ounces pancetta chopped
- 1 4 oz. can button mushroom, sliced
- 1/2 cup grated Parmesan cheese
- 21 ounces all-purpose cream
- 5 cloves garlic minced
- 2 tbsp parsley minced
- 3 quarts water
- 2 tsp salt
- 1 tsp pepper
- The first thing you need to do is to cook the pasta. Preheat a large pot with oil to prevent from sticking together and salt and once reaches the boiling point put the pasta and stir it often until cooked for 8-12 minutes. Check the pasta if it’s done by tasting it. It should be tender all the way through. Once done save a ½ cup of pasta water set aside and transfer the cooked pasta into the strainer and let it drained for a while.
- For carbonara sauce, preheat a large pan and start cooking the pancetta until golden brown and crispy texture. Once done, transfer the pancetta to a clean bowl and set aside. In a large pan where you cooked the pancetta, add the garlic and saute it until golden brown. Also, add mushroom and cook it for 2-3 minutes. Pour the all-purpose cream in the large pan and stir and cook for 4-5 minutes. Add parmesan cheese, pasta water, and half of the pancetta into the pan. Stir it until smooth.
- For preparation, place some pasta on a plate/bowl then pour the carbonara sauce on top of the pasta and garnish it with parsley, parmesan cheese, and crispy pancetta.
Red pasta is overrated! You can make this pasta on a whole new level! How do you make it? Share your ideas with us below!