Spaghetti Alla Carbonara

This classic Italian dish is well known for having beautiful chunks of pork cheek and eggs to make the creamy yet light sauce. There are many versions that are super fancy using an entire pantry of ingredients but this one was simple and only required 7 ingredients. Recipe is from All Recipes Magazine

VERDICT: Hot DAMN is this a good Carbonara! For being a creamy-noodle dish it was surprisingly "light" that it's easy to forget you're eating tons of carbs. This is officially my go-to Carbonara recipe and it's been entered into the Repertoire.

HELPFUL TIPS:

1. If you use the pancetta (like I did) then cut it to 4 oz. Using the full 8 oz made the dish uncomfortably saltier than needed. It's a fine balance between the salt from the pancetta and cheese so taste as you go so not to over-salt the dish.

2. You will need that pasta water so grab a full cup to make the sauce how you like it. Careful because there's salt in the pasta water too.

3. Serve this with a tomato salad for a light acidic compliment. I also suggest having it with a Rose.

4. This was a quick meal to make which is perfect for a weeknight when you're sooo over making spaghetti for the million time.

Did you make this?? Post your picture and #cookingwithmargot so I can give you proper props! Extra points if you post a picture eating it like Lady and the Tramp!