| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 2 tablespoons olive oil
- 3/4 cup pancetta, cut into 1/4-inch dice
- 1 pound spaghetti
- 8 large eggs
- 1/2 cup grated Parmesan
- 1/2 cup grated pecorino
- Freshly ground black pepper
- 4 scallions, cut on a severe bias
Instructions
- Bring a large pot of well salted water to a boil over medium heat.
- Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta and cook until it starts to color and become crisp. Turn off the heat and reserve.
- Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.
- While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes homogenous. Season generously with black pepper.
- When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.
- Serve immediately garnished with sliced scallions.
- Buonissimo!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 855 |
| Total Fat | 36 g |
| Saturated Fat | 13 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 416 mg |
| Sodium | 784 mg |
Reviews
Thank you so much to Anne. As with so many other recipes, she takes a classic and breaks it down so we can all make it. The only way to mess this up (as others have mentioned) is to have the heat too high and scramble your eggs. The other mistake is to not have your family sitting at the table ready to eat since this doesn’t keep well. (If you have leftovers, save some pasta water and re-heat the pasta in a low saucepan.)
Most times I see Carbonara on a menu it is exorbitantly priced ($25 last time) and it makes me crazy when I see a professional chef cheat and add cream. With this recipe I can have 4-5 servings for half the Italian restaurant, and that’s if I buy the “good cheese and pancetta.” I agree with Barbara M, this deserves 10 stars.
Most times I see Carbonara on a menu it is exorbitantly priced ($25 last time) and it makes me crazy when I see a professional chef cheat and add cream. With this recipe I can have 4-5 servings for half the Italian restaurant, and that’s if I buy the “good cheese and pancetta.” I agree with Barbara M, this deserves 10 stars.
I would give this 10 stars if I could!!! So good and so easy to put together. Thanks Ann – made as written and no leftovers.
The BEST spaghetti alla carbonara EVER!
I’ve been making this for years…ever since I first saw her make it. It’s my go to carbonara recipe!
Delicious! A family favorite
Now that is a carbonara that says “come to me”. Definitely a new addition to the monthly menu.
This is by far my favorite carbonara recipe. don’t even have to separate the yolks and the egg whites, turns out perfectly every time!!
Perfect everytime❣❣❣
I love this recipe. I will admit the first two times I made it, I ended up with pasta with scrambled eggs. Tried it a third time and success. It was delicious. Found that I need to know my tools and technique. Also my pan was too hot the first two times when I ended up with the scrambled eggs. I’ve tried other recipes but this one is my favorite. Thanks Anne
Our go to carbonara. We’ve substituted leeks for pancetta for a different taste. Still good.