Don't want steak? No problem! We have this creamy spaghetti carbonara recipe for you. Loaded with pancetta, a delicious white sauce and Elijah's Roasted Pepper Hot Sauce, this recipe will be a favorite!
Spaghetti Carbonara Recipe | Elijah's Xtreme
1 Tbsp olive oil
5-6oz of pancetta, finely chopped
1 garlic clove, smashed
1 box spaghetti or fettucine noodles
4 eggs, 2 are optional
1/3 cup parmesan cheese, grated
Elijah's Xtreme Original Roasted Pepper Hot Sauce
In a large pan, heat the oil and fry the pancetta and garlic for 10 minutes. Remove and discard the garlic clove, then turn off the heat.
Bring a large pot of salted water to a boil and cook the pasta until it’s al dente. Meanwhile, whisk 2 egg yolks in a small bowl with a pinch of salt.
Using tongs, lift the pasta from the water into the pancetta pan, stir together. Add enough pasta water until you see a little at the bottom of the pan.
Working quickly, pour the yolks in with the pasta and stir vigorously. Rinse the yolk bowl out with a little more pasta water and pour that in too. Add most of the parmesan, and Elijah’s Xtreme Original Roasted Pepper Hot Sauce and mix again. Season with a couple pinches of black pepper and salt.
Transfer the pasta to serving dishes, scatter over the remaining parmesan and add the last 2 egg yolks on top, if using. Season with salt and pepper.
Serve and enjoy!