Recipe courtesy of Mezzaluna Pasteria
Recipe courtesy of Mezzaluna Pasteria
Episode:
Beef, Chicken, and Pork
Spaghetti alla Carbonara
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1046
- Total Fat
- 60 g
- Saturated Fat
- 20 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 327 mg
- Sodium
- 1140 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1046
- Total Fat
- 60 g
- Saturated Fat
- 20 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 42 g
- Cholesterol
- 327 mg
- Sodium
- 1140 mg
Ingredients
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Directions
- Bring a large pot of water to a boil and add 2 tablespoons salt.
- Heat a large skillet over medium-high heat and add the olive oil. (Don’t let the oil start to smoke.) Add the pancetta and keep stirring until golden brown and crispy. Remove half of the rendered liquid fat and olive oil and discard. Turn off the heat and set the skillet aside.
- Once the pasta water is boiling, add the spaghetti. Stir lightly with tongs. Cook for about 3 minutes. Remove the pasta to the skillet with the crispy pancetta. Add 2 cups pasta water to the skillet. Add the parsley, Pecorino, Parmesan and black pepper. Stir with the tongs; if it becomes too dry, add more pasta water (see Cook’s Note). Turn the heat back to medium and add the duck egg yolks. Keep stirring until the sauce thickens, then turn off the heat. Keep stirring the pasta until smooth and silky. Plate immediately.
Cook’s Note
Don’t get the sauce to a boil, since it will coagulate the egg yolk.
