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Spaghetti alla Carbonara
Recipe courtesy Enotcea Corsi, Rome Italy

Ingredients
1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta

Directions
Boil the spaghetti in salted water until it is al
dente. Drain and set aside.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add
cream to this mixture, if desired, for a creamier dish.
Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the
spaghetti into the pan and saute for another 3 minutes.
Turn off the flame (this is important) and add the egg and cheese mixture to the
pasta and mix. Serve with additional Pecorino Romano on top.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved