RCI-ND.001.0054.001
Spaghetti alla Carbonara
(literally: coal miner's wife spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- spaghetti:450g (1 pound)1 unit
- pancetta: 225g (½ pound)1 unit
- egg yolks: 51 unit
- Pecorino or Parmigiano-Reggiano cheese1 unitgrated: 360ml (1½ cups)
- olive oil1 unitextra-virgin: 3-4 tablespoons
- pepper1 unitfreshly ground: ½ tablespoon
- salt1 unit
Method
1
Dice the pancetta into small pieces (1 inch [2.5cm] will do).
2
The Pot: Bring a big pot of water to a boil and add salt when it begins to simmer.
3
The Pot: Cook the spaghetti until it is al dente and drain it, reserving ½ cup (118 ml) of water.
4
The Skillet: As spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
5
The Bowl: In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks, using a fork. Add the Parmesan cheese and pepper. Mix with a fork.
6
The Skillet: Transfer the spaghetti immediately to the skillet with the pancetta. Toss it and turn off the heat. Add the egg mixture to the skillet with the pasta and toss all the ingredients to coat the pasta. Taste the pasta and add salt and black pepper, if necessary.