Spaghetti Carbonara

This delicious and easy pasta recipe comes from Fine Cooking magazine. The only trick is to work quickly when tossing the pasta with the eggs so that they don’t cook.

1 lb dried or fresh spaghetti
1/2 lb diced pancetta or chopped bacon
2 T extra-virgin olive oil
3 eggs, room temp.
4 oz. finely grated Parmigiano-Reggiano
freshly ground black pepper

Cook pasta al dente in well-salted water; reserve 1 cup of the water. While pasta water is boiling, cook the pancetta in the olive oil (or if using bacon, omit the olive oil) in a deep 12″ skillet (not cast iron). Cook until crisp. If you are using bacon, remove most of the fat. In a bowl, whisk the eggs, Parmigiano and black pepper; slowly whisk in 1/4 cup of the reserved pasta water. Immediately after draining the spaghetti, add it to the skillet with the pancetta and quickly pour in the egg mixture, briskly tossing it with tongs until the pasta is well-coated- don’t dilly dally here. Add more of the reserved pasta water if necessary (I found it necessary) and additional black pepper. I did not have to add salt but taste it and adjust if needed.

*This has 56 grams of carbs if you divide it into 6 servings; 42 g if you divide it into 8 servings.

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