Pasta Carbonara Recipe

Will It Skillet?

 

The cast-iron skillet is deeply beloved in Southern kitchens. Its seasoned nature adds a special homemade flavor to every recipe. What’s more, this coveted kitchen tool doubles as a serving piece. So, there’s no need to dirty another dish by transferring your food to a bowl or platter. May these skillet recipes from area locals season your pans with rich flavors and fill your bellies abundantly.

 

Photos by Emily Pérez Long

Pasta Carbonara

Kris Stubblefield, Northshore

 

Kris Stubblefield in his kitchen with his pasta carbonara dish

 

“Good food doesn’t have to be complicated. Spaghetti carbonara can be made in little time with only a handful of ingredients. It’s a family favorite that’s as tasty as it is easy to prepare.” – Kris Stubblefield

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Pasta Carbonara in a cast iron skillet and cheese

 

Serves 4-6

Ingredients

  • 1 lb. spaghetti noodles, uncooked
  • 8 oz. pancetta, diced
  • 4 eggs
  • 1 cup Parmigiano-Reggiano, grated
  • ½ cup frozen peas
  • Freshly cracked black pepper, to taste
  • Salt, to taste

Directions

Bring 6 quarts of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the pasta water, then drain.

Heat a 10.25-inch cast-iron skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat.

Whisk the eggs and cheese together in a small bowl.

Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add spaghetti to the pan and toss.

Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired.

Season with cracked black pepper and salt. Serve immediately.

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Pasta Carbonara

Pasta Carbonara

Kris Stubblefield
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1 lb. spaghetti noodles, uncooked
  • 8 oz. pancetta, dried
  • 4 eggs
  • 1 cup Parmigiano-Reggiano, grated
  • ½ cup frozen peas
  • Freshly cracked black pepper, to taste
  • Salt, to taste

Instructions
 

  • Bring 6 quarts of salted water to a boil. Add spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the pasta water, then drain.
  • Heat a 10.25-inch cast-iron skillet over medium heat for 4-5 minutes. Add the pancetta and cook until crispy, 3 minutes. Turn off the heat.
  • Whisk the eggs and cheese together in a small bowl.
  • Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add spaghetti to the pan and toss.
  • Remove the skillet from the heat and add the egg mixture. Stir quickly until the eggs begin to thicken the sauce. Add more reserved pasta water as desired.
  • Season with cracked black pepper and salt. Serve immediately.
Keyword carbonara, cast iron skillet, pasta, spaghetti
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