Traditional Spaghetti alla Carbonara
Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs -- which are tossed, uncooked, into the hot pasta just before serving.
- Servings: 6
Source: Martha Stewart Living, February 2005
- Coarse salt
- 1 pound spaghetti
- 4 ounces pancetta, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 4 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated pecorino
- Romano cheese
- Freshly ground pepper
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. While pasta cooks, cook pancetta in a large skillet over medium-high heat, stirring occasionally, until golden brown, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
Reduce heat to medium-low. Add oil to skillet; heat until hot but not smoking. Add garlic; cook until golden, about 3 minutes. Lightly beat eggs in a large serving bowl; set aside. Add pasta to skillet; toss. Transfer to eggs. Add cheeses and pancetta; toss. Season with pepper.