Recipe

10 INGREDIENTS • 7 STEPS • 20MINS

Spanish Carbonara

Name: Spanish Carbonara
Total time: PT1200.0S
Yield: 4
Ingredients: 12 ounce Bucatini Pasta; as needed Olive Oil; 4 ounce Pancetta; 3 clove Garlic; 2 tablespoon Pimiento Pepper; 1/2 cup White Wine; 3 Egg; 3/4 cup Manchego Cheese; 1/2 teaspoon Paprika; to taste Freshly Ground Black Pepper

4.5

4 ratings

Traditional carbonara is usually spaghetti cooked al dente and then tossed in egg while still hot. This cooks the eggs and creates a luscious sauce without scrambling them. Bacon, parmesan cheese, and cracked black pepper are a part of this deal too. Super simple. Super gratifying.

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Spanish Carbonara

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Traditional carbonara is usually spaghetti cooked al dente and then tossed in egg while still hot. This cooks the eggs and creates a luscious sauce without scrambling them. Bacon, parmesan cheese, and cracked black pepper are a part of this deal too. Super simple. Super gratifying.

20MINS

Total Time

$2.69

Cost Per Serving

Ingredients

Servings

4

US / Metric

12 oz

Bucatini Pasta

as needed

Olive Oil

1/2 cup

Pancetta

or Prosciutto or Serrano Ham

3 cloves

Garlic

2 Tbsp

Pimiento Peppers

1/2 cup

White Wine

3

Eggs, separated

yolks only

3/4 cup

Manchego Cheese

1/2 tsp

Paprika

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

571

Fat

19.5 g

Protein

24.3 g

Carbs

68.1 g

Add to plan

Spanish Carbonara

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Well Worn Fork

Cooking InstructionsHide images

step 1

Slice the Garlic (3 cloves) and mince the Pimiento Peppers (2 Tbsp).

step 2

Bring a large pot of water to a boil and add the Bucatini Pasta (12 oz).

step 3

While that's cooking, heat a large skillet to medium-high with Olive Oil (as needed) to coat. Add the Pancetta (1/2 cup) and cook until just starting to crisp. Add the pimientos and garlic and cook for 1-2 minutes.

step 4

Deglaze the pan with White Wine (1/2 cup) and cook down for 1 to 2 minutes.

step 5

Once cooked to al dente, drain the pasta, reserving the water, and add pasta to the skillet.

step 6

Turn off the heat and immediately add the Eggs (3), Manchego Cheese (3/4 cup) and Paprika (1/2 tsp). Let the heat of the pasta cook the egg into a luscious, creamy sauce. Add as much pasta water as needed to get desired consistency.

step 7

Serve it up and top with Freshly Ground Black Pepper (to taste) and extra cheese if desired. Enjoy!