Photo: Spaghetti alla Carbonara Recipe
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.
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.
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By Mambojohn
on November 22, 2010
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Excellent! Those who have given this less than five stars have substituted inferior ingredients and have missed out. Must use real Italian pancetta and forget the cream and wine. What's left is a work of art. This is the simplest and best carbonara I've had. Have a side of steamed broccolini.
By nancy.timmerman...
Ontario, CA
on February 13, 2007
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My husband and I first tried this dish in Italy, its very common there- we'd never had it. Its simple and straight forward but taste very....old world.
By greekliberator_...
south pasadena, CA
on December 14, 2006
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I followed the recipe procedure to the letter, besides my substituting Pecorino Sardo for Romano. The amount of egg and cream to pasta was just right. I would recommend adding a quarter cup of water before mixing the egg mixture in. The mix of smooth sauce and crispy pancetta is enjoyable. The shortcoming of the dish is probably my fault: you should use first rate ingredients for this recipe. Don't buy cheap eggs.
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