Print

Spaghetti alla Carbonara

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces pancetta, or good bacon
  • 1 pound spaghetti
  • 1 1/4 cups freshly grated parmigiano-reggiano
  • 4 large eggs, separated
  • Freshly ground black pepper

Instructions

  1. Bring 6 quarts of water to boil in a large pot. Add 2 tablespoons of salt.
  2. Meanwhile, combine the olive oil and pancetta in a large saute pan over medium heat and cook until the pancetta is crispy and golden, and the fat has rendered. Remove from the heat and set aside. Do not drain the fat.
  3. Cook the spaghetti in the boiling water until just al dente. Set aside 1/4 cup of the pasta cooking water and then drain the pasta.
  4. Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat over medium-low for 1 minute, shaking the pan and stirring the pasta.
  5. Remove pan from heat, add 1 cup of the parmigiano-reggiano, the egg whites, and pepper to taste. Using tongs, gently toss pasta until all ingredients are thoroughly mixed.
  6. Divide the pasta among warmed serving bowls. Make a reservoir in the center of each bowl of pasta and gently place an egg yolk into the center. Season the yolks with pepper, and sprinkle the remaining parmigiano over the top. Serve immediately.

Notes

Stirring the egg yolk into the hot pasta at the table allows for the yolk to cook slightly and make the sauce even creamier.

Credit: Molto Italiano by Mario Batali

Find it online: https://kitchenjoyblog.com/spaghetti-alla-carbonara/