Pasta alla Carbonara

Pasta alla Carbonara

Pasta alla Carbonara
Pasta alla Carbonara
Recipe By:

  • 3 eggs, at room temperature
  • 1 ½ c. finely grated Pecorino Romano cheese, plus more for serving
  • Extra virgin olive oil
  • 8 oz. good quality pancetta
  • Kosher salt, fresh ground black pepper
  • 1 lb. dried spaghetti

  1. In bowl, whisk together the eggs and grated cheese. Set aside.
  2. In 12” heavy duty skillet, pour enough olive oil to coat bottom of pan.
  3. Add the pancetta and cook until browned and fat is rendered. This takes about 10 minutes. Set aside.
  4. Bring large pot of salted water to boil over high heat. Add pasta and cook until al dente, according to package directions.
  5. Drain and reserve 1-2 c. of the pasta water.
  6. Slowly whisk ½ c. of the pasta water into the egg mixture.
  7. Return skillet to medium heat with pancetta in it and rewarm.
  8. Add pasta and ¼ c. reserved pasta water. Toss to combine.
  9. Remove from pan from heat.
  10. Pour in rest of egg mixture and toss well to combine.
  11. Season with salt and generously with black pepper.
  12. Serve immediately. Place extra cheese on side.

*****You can use good quality bacon instead of pancetta. Just dice it before cooking. This recipe serves about 4.


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