Spaghetti alla carbonara
(serves 3-4)
3/4 pound spaghetti
2 eggs
3 1/2 ounces pancetta, cubed
generous pinch salt + pepper
2 ounces each grated pecorino romano cheese + parmigiano reggiano
Set a pot of water to boil. In the meantime, in a sautè pan over medium high heat, cook the pancetta until nicely browned, about 7-10 minutes. Remove from pan and let drain on some paper towels. Beat the eggs with the salt and pepper. Cook the spaghetti in the pot and drain when al dente. Pour back into the pot with the eggs and pancetta, mixing well until all is combined and the eggs are slightly cooked. If it looks runny still, you can turn the heat on to medium while you stir for another minute or so. Add the cheese and serve immediately.
Because we could all use a little comfort food every now and then.
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I love seeing little bits of your life in Italy. I have a lot of Italian family but they have been in America long enough to lean more towards Italian-Americans, so the food is inevitably different. I always try to learn authentic recipes so it's cool to follow a blog where I can see recipes coming from the source!
ReplyDeleteThis is my all-time fave pasta dish. The bf has a great recipe and I told him that if I'm ever on death row, I'm going to request his pasta carbonara as my last meal. I'm glad to see you don't add peas. I never understood why you'd ruin such a perfect dish with peas! :)
ReplyDeletethis is my favorite FAVORITE. Jon puts in cream, too, but I think that's overkill. the simple way is the best!
ReplyDeletemy favorite. i need to make this. omg. im SO hungry.
ReplyDeleteHow did you know this is my favorite meal this side of EVER? Looks soooo nom.
ReplyDeleteCan you believe I've never had it? I always want to order it but chicken out. This looks so good!!!!
ReplyDeletethat looks so yummy!! i made something similar one time, devoured way to much, and got sick. haha. i am seriously like a five year old when it comes to eating sometimes.
ReplyDeletei tried making this once but it didn't turn out so well i don't think...will have to try again using your recipe!
ReplyDeletePure comfort!
ReplyDeletedefinitely, laura! :)
ReplyDeleteit's tricky because if your egg to pasta ratio doesn't fit then it will be dry. try adding the eggs gradually to the pasta, mixing, then adding more if it doesn't look coated enough. you can also save some of the pasta cooking liquid and add it if you think it doesn't look coated enough!
ReplyDeletehaha! it happens. :) that means it was realllly good!
ReplyDeleteit's delish, try it the next time you have the opportunity!
ReplyDeletereally!? you are an italian at heart then my dear!
ReplyDeleteHAHA! i feel like i'm always torturing you when you're hungry at work christin!
ReplyDeleteaboslutely! some people use it but it's already so rich, i prefer it without! :)
ReplyDeleteHAHA! agreed about the peas. they're just not necessary!
ReplyDeletejaime, i'm so glad you like the tidbits of italian life and that you're enjoying the recipes! i agree with you, it's great to stick to the real traditions!
ReplyDeleteI'm making Carbonara tonight! And this is pretty much the exact recipe I use (I've been making it the same way since I got my big ol' Silver Spoon cookbook about six years ago - love that thing). Carbonara always satisfies and better yet, I just about always have all of the ingredients on hand. So easy :)
ReplyDelete