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 federicafogg_12...
Newton, 61
on January 10, 2011
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If you want to make it as the Romans do it then just use one egg, add a shallot with the bacon, and a little white wine ...this recipe is really close to the authentic...well done! about time some authenticity was preserved!
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By dibythesea
Seabrook, TX
on October 25, 2007
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I had the best Spaghetti Carbonara that I have ever had in Rome 1 week ago
10/16/07. As soon as I returned from my trip, I searched the website and found a recipe that was similar to the pasta that I had in Rome.It turned out perfectly. It truly is the classic recipe for "Spaghetti alla Carbonara".
By princessmadelei...
Skokie, IL
on November 21, 2006
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I just love dishes that are a variation of bacon and eggs.
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