Spaghetti alla Carbonara

Donna Graffagnino

By
@StillWild

This is a slightly kicked up version of traditional Spaghetti Carbonara or Spaghetti with Bacon and creamy custard sauce. It's so simple yet so delicious - those Italians really knew what they were doing!
Spaghetti alla Carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
thin spaghetti, not angelhair
6 oz
pancetta or thick cut bacon, cut into 1/4-inch cubes
1 tsp
ground black pepper, or to taste
1/2
onion, minced (not traditional in this dish but very good)
2 large
cloves garlic, smashed
1 Tbsp
olive oil
1 Tbsp
butter (if using pancetta)
1 c
reserved pasta water or chicken stock
splash of sherry (optional - again not traditional but delicious)
4 large
eggs
1/3 c
grated parmigiano-reggiano or pecorino romano cheese
1 tsp
ground black pepper, or to taste
1/3 c
finely grated mozzarella or parmigiano-reggiano
freshly chopped flat leaf parsley

Directions Step-By-Step

1
In a small skillet oven over medium-low heat cook olive oil and smashed garlic, stirring frequently for about 5-10 minutes or until the garlic begins to turn golden. Remove garlic and discard. (I usually make garlic infused Extra Virgin Olive Oil by the gallon so I always have it on hand.)
2
Bring a large pot of LIGHTLY salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes.
3
Reserve 1 cup of the pasta water then drain the rest and toss spaghetti 1 tsp of the garlic infused olive oil and 1 Tbsp butter.
4
In a Dutch oven over medium-low heat cook pancetta with remaining olive oil, 1 teaspoon ground black pepper, and minced onion. If using bacon then leave out the olive oil. Cook until pancetta or bacon is crisp and set heat to lowest setting.
5
In a warmed mixing bowl whisk eggs and 3 Tbsp of the
Parmigiana-Reggiano cheese or Pecorino Romano cheese, and 1 teaspoon ground black pepper. Set aside.
6
Pour reserved pasta water or stock, sherry, and drained spaghetti into the Dutch oven with the bacon-pepper mixture and stir to combine.
7
Slowly pour egg mixture into the pasta mixture; stirring constantly until the egg mixture forms a thick sauce, about 1 to 2 minutes and everything is heated through. Remove from heat.
8
Serve in pasta bowl with remaining cheese and fresh parsley sprinkled over the top.
9
*Options:
Use as much or little Parmigiano Reggiano and Romano cheese as you like, or top dish with finely shredded Mozzarella or Colby Jack for a different flavor profile.

Add diced chicken to dish and cook with the bacon or if using pre-cooked chicken, add to bacon just before it's done and heat through.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Soy Free