Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 8 ounces pancetta or thick bacon, diced; 4 large eggs, at room temperature; 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese; 1 teaspoon freshly ground black pepper; Kosher salt; 1 pound spaghetti

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Cook Time: 20 minutes

Total: 20 minutes

Servings: 5

Author : Marc Murphy

spaghetti egg recipes parmesan cheese recipes

Ingredients

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2 tablespoons olive oil8 ounces pancetta or thick bacon, diced4 large eggs, at room temperature1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese1 teaspoon freshly ground black pepperKosher salt1 pound spaghetti

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Instructions

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Step 1

In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

Step 2

In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.

Step 3

Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.

Step 4

Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.