Spaghetti alla Carbonara

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Rated 5 stars out of 5
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Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 258 reviews

  • on June 08, 2013

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    This was delicious. I've never made carbonara before or eaten it. The friends raved about it too. I used 12 oz. of Ronzoni pasta, bacon, and 3 eggs. Everyone had second helpings. I will make again.

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  • on May 20, 2013

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    I've tried among others, Anne Burrell's recipe for carbonara, to much disappointment, but Tyler's comes through. My favorite version and I'll returning to this recipe. So savory, so delicious and easy!

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  • on May 17, 2013

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    Great tasting, much better than other carbonara's I've made. I did add about a 1/4 cup milk to the egg mixture and I would have doubled the bacon but other than that it was good.

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Next Recipe

Spaghetti alla Carbonara

Spaghetti alla Carbonara

By: Anne Burrell
Rated 5 stars out of 5
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