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Spaghetti alla Carbonara Recipe

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This recipe for Spaghetti alla Carbonara, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Thweatt
Added: Tuesday, March 18, 2008


Kosher salt
1 T. extra-virgin olive oil
4 oz. pancetta or bacon, cut in 1 1/2 " rectangles
Freshly ground black pepper
1/2 c. diced red onion
2 large eggs, chilled
1/2 pound dried spaghetti
1/2 c. lightly packed, freshly grated Parmigianino-Reggiano

Bring well salted water to a boil over high heat in a large pot.
In a 10" skillet, heat olive oil over medium heat. Add the pancetta or bacon and 1/2 t. pepper and cook until golden brown and beginning to crisp. Add onion and continue to cook until it's soft and golden.
Remove the pan from the heat and spoon off all but 2 T. fat. Add 1 T. water to the pan and scrape any brown bits from the bottom.
Beat eggs in a small bowl until smooth and set aside.
Cook the spaghetti in the boiling water according to the package directions until al dente. Reserve 1/4 c. of the cooking water and drain the spaghetti. Transfer the spaghetti to the skillet, set over medium heat and toss.
Remove skillet and pour the eggs over the pasta, tossing until the eggs thicken and turn the consistency of thin custard.
If necessary add a little water to make the sauce creamy. Stir in the Parmigianino and season with salt and pepper. Serve immediately.

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