Spaghetti Alla Carbonara Recipe
"You'll love this renowned Roman pasta dish featuring pancetta and both Parmigiano-Reggiano and Romano cheeses. Chef Giuliano Hazan walks you through the steps for tossing raw egg yolks with the spaghetti to make a delicate coating that is the hallmark of this culinary tradition. It's easier than you think!..."
INGREDIENTS
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4 oz pancetta, sliced 1/4" thick
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2 Tbsp extra virgin olive oil
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2 Tbsp butter
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1/4 c dry white wine
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2 Tbsp salt
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1 lb spaghetti
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3-4 sprigs flat-leaf Italian parsley
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1/4 c freshly grated Parmigiano-Reggiano
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2 Tbsp freshly grated Pecorino Romano
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4 Safest Choice™ pasteurized egg yolk(s)
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to taste Freshly ground black pepper
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to taste salt
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