Recipes Ingredients Meat & Poultry Pork Recipes Spaghetti Alla Carbonara 3.3 (18) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 21, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor. Ingredients Coarse salt 1 pound spaghetti 2 tablespoons extra-virgin olive oil 6 ounces pancetta, cut into ¼-inch pieces 3 cloves garlic, finely chopped 4 large egg yolks ½ cup heavy cream ½ cup grated Parmesan cheese, plus more for garnish, if desired Freshly ground black pepper ¼ cup chopped flat-leaf parsley Zest of 1 lemon (optional) Directions Bring a large pot of water to a boil; add salt and spaghetti, and cook until al dente, according to package instructions. Reserve 1 cup cooking water; drain. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pancetta and cook until golden, 6 to 7 minutes. Using a slotted spoon, transfer pancetta to a bowl. Reduce heat to medium-low. Add remaining tablespoon oil, and heat until hot but not smoking. Add garlic, and cook until golden, about 3 minutes. Turn off heat. Beat the egg yolks, heavy cream, and 1/2 cup Parmesan cheese in a medium bowl until combined. Add drained hot pasta and pancetta to skillet, and pour the egg mixture over. If pasta seems dry, add enough of the reserved cooking water to moisten. Season liberally with freshly ground black pepper. Serve garnished with chopped parsley, additional cheese, and lemon zest, if desired. Rate it Print