Spaghetti alla Carbonara

A classic Roman pasta dish featuring eggs, cream, pecorino romano cheese and pancetta.

Recipe - WAYZATA

Servings7

Ingredients

1 tablespoon olive oil

4 slices pancetta, diced

5 pasteurized eggs, at room temperature

2 tablespoons whipping cream, at room temperature

3/4 cup grated Pecorino Romano cheese, divided

1/2 teaspoon kosher salt

1 pound spaghetti

1/8 teaspoon freshly ground black pepper

chopped flat-leaf parsley

Directions

In a skillet over medium-high heat, heat oil; then add pancetta.
Cook the pancetta, stirring occasionally, until it becomes crisp; then drain it on paper towels.
In a medium bowl, whisk together eggs, cream, 1/2 cup cheese, and salt until well blended.
Cook the spaghetti according to the package directions; drain, but do not rinse.
In a bowl, toss the hot spaghetti and egg mixture until the eggs are cooked.
Stir in black pepper, pancetta, parsley, and the remaining cheese. Serve immediately.

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Prep Time

0 minutes

Cook Time

Servings

Directions

In a skillet over medium-high heat, heat oil; then add pancetta.
Cook the pancetta, stirring occasionally, until it becomes crisp; then drain it on paper towels.
In a medium bowl, whisk together eggs, cream, 1/2 cup cheese, and salt until well blended.
Cook the spaghetti according to the package directions; drain, but do not rinse.
In a bowl, toss the hot spaghetti and egg mixture until the eggs are cooked.
Stir in black pepper, pancetta, parsley, and the remaining cheese. Serve immediately.