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Ingredients

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.

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  • Heat oil in large skillet over medium-high heat. Add bacon and cook until golden, 8 to 10 minutes. Using a slotted spoon, transfer cooked bacon to a paper-towel-lined plate to drain.

  • Reduce heat to medium-low. Add garlic, and cook until golden, about 2 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 black pepper.

  • Serve garnished with lemon zest, chopped parsley, and additional cheese, if desired.

Reviews (5)

179 Ratings
  • 5 star values: 26
  • 4 star values: 57
  • 3 star values: 60
  • 2 star values: 30
  • 1 star values: 6
Rating: 5 stars
08/28/2019
Incredible dish... i have made it numerous times.. the lemon rind cuts the heaviness of the cream and bacon to create a perfect combination.
Rating: 5 stars
11/07/2017
We've made this numerous times and loved it. We also added chicken and mushrooms to the recipe, and a bit of cream cheese to the mixture and it's one of our favorite recipes now! Lots of room to experiment with this recipe.
Rating: 4 stars
01/04/2017
I like to add a bit of red pepper flakes along with the garlic. It gives a little kick to the taste. I have also added juice from half a lemon to the cream, egg, and cheese mix, rather than lemon zest at the end. Tastes delicious!
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Rating: Unrated
03/03/2016
My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we've noticed is food is subjective, it's nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn't matter, just use what best that's available to you. We wrote a piece about the origins of Crabonara if you don't mind http://viamedina.kitchen/blog/2015/6/19/a-concise-history-of-carbonara
Rating: Unrated
10/30/2013
I have made this using several different recipes, and Martha's is by far the easiest, and most delicious.