John Washington
Penne alla Carbonara with a Hint of Nutmeg and Parmesan Flakes
Penne alla Carbonara is a classic Italian pasta dish known for its creamy, savory sauce made with eggs, cheese, pancetta, and pepper. This recipe adds a unique twist with a subtle hint of nutmeg and a generous sprinkle of Parmesan flakes, elevating the traditional flavors to delight your taste buds.
Ingredients:
– 400 grams of penne pasta
– 150 grams of pancetta, diced
– 2 large eggs
– 1 cup of grated Pecorino Romano cheese
– 1/2 cup of freshly grated Parmesan cheese (plus extra for garnish)
– 1/4 teaspoon of ground nutmeg
– Salt and pepper to taste
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it becomes crispy, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Remove from heat.
3. In a large bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, ground nutmeg, salt, and a generous amount of freshly ground black pepper.
4. Add the cooked pasta to the skillet with the pancetta and garlic. Pour the egg and cheese mixture over the pasta while constantly stirring to create a creamy sauce. If the pasta mixture seems too thick, gradually add the reserved pasta water until the desired consistency is achieved.
5. Serve immediately, garnished with additional Parmesan flakes and fresh parsley, if desired.
Enjoy your delicious Penne alla Carbonara with a hint of nutmeg and delightful Parmesan flakes!
