E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spaghetti Carbonara Lodge Cast Iron | October 17, 2019 This classic spaghetti carbonara recipe features tender pasta tossed in a parmesan-egg sauce with pancetta and peas for an easy dinner any day of the week. Level Beginner Prep Time 10 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our 10.25 Inch Blacklock Skillet Ingredients 1 pound spaghetti 4 eggs 8 ounces pancetta, diced 1 cup parmigiano-reggiano, grated ½ cup frozen peas Freshly cracked black pepper Salt Directions Bring 6 quarts of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the water, then drain. Heat a 10.25 Inch 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 the cheese together in a small bowl. Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add the 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 reserve pasta water as desired. Seasoned with cracked black pepper and salt. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Spaghetti Carbonara Lodge Cast Iron | October 17, 2019 This classic spaghetti carbonara recipe features tender pasta tossed in a parmesan-egg sauce with pancetta and peas for an easy dinner any day of the week. Level Beginner Prep Time 10 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our 10.25 Inch Blacklock Skillet Ingredients 1 pound spaghetti 4 eggs 8 ounces pancetta, diced 1 cup parmigiano-reggiano, grated ½ cup frozen peas Freshly cracked black pepper Salt Directions Bring 6 quarts of salted water to a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve ½ cup of the water, then drain. Heat a 10.25 Inch 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 the cheese together in a small bowl. Turn the skillet to medium and add ¼ cup of reserved pasta water and peas. Add the 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 reserve pasta water as desired. Seasoned with cracked black pepper and salt. Serve immediately. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
