Spaghetti Carbonara Bread Bowl (eggs + pancetta)
This recipe presents a rich, creamy Italian pasta dish served inside a toasted bread bowl for a unique dinner presentation. The glossy carbonara coats the spaghetti, making the dish feel decadent.
Equipment
- large pot
- Whisk
Ingredients
- 400 g spaghetti
- 3 eggs
- 1 cup grated parmesan
- 1/2 cup turkey bacon or sautéed mushrooms Use pancetta if available
- Black pepper To taste
- 2 bread bowls For serving
Instructions
- Cook the spaghetti according to package directions. Before draining, reserve 1/2 cup of the starchy pasta water.
- In a separate bowl, whisk together the eggs and grated parmesan cheese until smooth.
- Remove the hot pasta from the heat. Immediately toss the hot spaghetti with the egg and cheese mixture. Stir quickly to coat the pasta evenly and create a silky sauce.
- Add the turkey bacon or mushrooms and black pepper. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
- Serve the carbonara immediately inside toasted bread bowls.
Notes
The key to a creamy carbonara is working quickly off the heat so the eggs thicken into a sauce rather than scrambling. The bread bowls should be lightly toasted before filling them with the pasta.