Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
17 min
Prep:
5 min
Cook:
12 min
Yield:
4 servings

Ingredients

Directions

Cut a 1/2 pound piece of pancetta into strips. Crush and peel the garlic. Put the garlic in a small saute pan with the extra virgin olive oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes.

Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano--Reggiano, pepper and parsley. Mix thoroughly.

Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and serve immediately.

Categories:

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Spaghetti Carbonara

Recipe courtesy of Sandra Lee

Spaghetti Carbonara

Recipe courtesy of Food Network Kitchen

Spaghetti Carbonara

Recipe courtesy of Food Network Kitchen

Spaghetti Carbonara

Recipe courtesy of Food Network Kitchen

Spaghetti Carbonara

Recipe courtesy of Robin Miller

Spaghetti Carbonara

Recipe courtesy of Patrick Decker

Browse Reviews By Keyword

          Latest Stories