Spaghetti alla Carbonare

Serves 4 to 6


Dry Spaghetti 1 pound

Olive Oil 2 tablespoons

Pancetta, diced 4 ounces

Fresh Garlic, finely chopped 4 cloves

Large Eggs 2 each

Fresh Parmigiano-Reggiano, grated 1 cup

Fresh Ground Black Pepper To Taste

Fresh Italian Parsley, chopped 1 handful

Method of Preparation

1. Gather all ingredients and equipment

2. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce

3. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes (al dente)

4. Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if necessary

5. Meanwhile, heat the olive oil in a deep skillet over medium heat

6. Add the pancetta and saute for about 3 minutes, until the pancetta is crisp and the fat is rendered

7. Toss the garlic into the fat and saute for less than 1 minute

8. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands with the pancetta fat

9. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps

10. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen)

11. Thin out the sauce with a bit of the reserved pasta water

12. Season with fresh black pepper and salt

13. Mound the spaghetti on the plates and garnish with parsley