Spaghetti Carbonara
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Martha Stewart Living, September 2000
- Yield Serves 6
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 10 ounces pancetta, cut into 1/2-inch dice
- 1 pound spaghetti
- 1 cup heavy cream, plus more if needed
- 4 large egg yolks
- 2 cups grated (about 5 ounces) Parmesan cheese, plus more for garnish
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
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Bring a large saucepan of water to a boil. Heat a medium skillet over medium heat. Add the olive oil and pancetta to skillet, and cook until the pancetta is browned, 3 to 4 minutes. Remove skillet from heat, and keep warm.
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Cook spaghetti in boiling water until al dente, about 8 minutes. While spaghetti is cooking, whisk cream, egg yolks, Parmesan, salt, and pepper in a medium bowl until combined. Drain pasta, and return to saucepan. Immediately stir in egg-and-cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately, garnished with grated Parmesan cheese.
You can leave out cream, for a lighter dish. And use a little milk as needed, if it looks dry.
This is my 'go to' Carbonara recipe. Simple to prepare and just a few ingredients. Throw in some thawed frozen spinach, cooked broccoli or rapini to get some veggies in. If you follow the directions you won't be disappointed!
This was fantastic start to finish.. just follow the directions and you'll have no problem what so ever!! I served this at a dinner party!! What a huge Hit! Thanks Martha!!!!
dan viger www.meandmartha.net
A little disappointed...
This recipes ingredients are off. You should us six eggs and a 1/2 of cup of cream and 1/2 cup of parm, not two cups. This is why the food was ruined.
The parm is very clumpy. How do you avoid that? any suggestions....
my family loves this recipe, but I make it a little differently.
I use bacon instead of pancetta, and I use 3 whole eggs...however, I follow the same directions. Italian food is great, and here in Brazil the typical day to eat pasta is on Thursday and Sunday....
Use 3 egg yolks, 1 whole egg and no heavy cream, to respect the traditional italian recipe.
With mushrooms or tomato, it's tomato/mushrooms pasta, not carbonara.
This was great I used less salt, and a less fatty form of pancetta. I think the addition of garlic would kick it up a notch.
my husband
Sometimes I add chopped fresh plum tomatoes or mushrooms plus garlic to mine for a different taste.When I have no pancetta I use bacon.
Carbonara is originated from Rome. In Italy, cream (panna) is not added?
I agree! It may not be traditional, but what a difference
You have to aded garlic to this recipe. It is soooo delicious