Spaghetti alla Carbonara Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tsp. olive oil
4 oz. chunk pancetta, diced
1/2 lb. spaghetti
3 large eggs at room temperature and lightly beaten
3/4 cup grated Parmigiano Reggiano cheese
good grinding coarse black pepper
salt to taste
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Directions: |
Directions:Heat the olive oil in a large saute pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
Cook the spaghetti until it is al dente. Drain the spaghetti and save 6 tbsps of the water. Add 2 tbsps of the reserved water to the saute pan with the spaghetti and toss well for a few minutes over low heat to get the spaghetti really hot. Remove the pan from the stovetop and rapidly stir in the beaten eggs, 2 more tbsps of the reserved water, and half of the cheese. Combine well. If the spaghetti seems dry, add the last of the water.
Add the reserved pancetta and any drippings. Stir well. Add a good griding of the pepper. Add salt if necessary. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.
This recipe is from Ciao Italia Five-Ingredient Favorites by Mary Ann Esposito |
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Number Of
Servings: |
Number Of
Servings:4 |
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