Spaghetti Alla Carbonara

Spaghetti Alla Carbonara is the definition of simple, elegant decadence.

Carbonara is typically made with pork fried in olive oil, grated hard cheese, raw eggs, and pasta. Versions use pancetta or bacon for the pork, pecorino romano or parmigiana reggiano for the cheese, and spaghetti, linguine or fettuccine for the pasta.

With just a few (ok, 6) ingredients, you can make this oh so delicious recipe.

I made a more traditional version of this, using a Mario Batali recipe as my inspiration.

Ingredients:

• 2 tablespoons salt
• 3 tablespoons extra virgin olive oil
• 8 ounces cubed pancetta
• 1 (16 oz) box spaghetti
• 1 1/4 freshly grated Parmigiano-Reggiano, divided
• 4 large eggs, separated
• freshly ground black pepper

If you have them, set out 5 small bowls. Crack each egg on the side of a bowl, and gently pry the egg halves apart. Move the egg yolk back and forth between the two halves of the shell, letting the egg white fall into the bowl below. Add the egg yolk to a separate bowl. Repeat with the remaining eggs, working over the same egg white bowl and adding the yolks to their own bowls.

Bring a large pot of water to a boil over high heat, adding 2 tablespoons salt to the boiling water. When boiling, add the spaghetti and cook to al dente (my version took 9 minutes according to box directions.) Before draining, scoop out 1/4-1/2 cup of the pasta cooking water and set aside. Drain the pasta.

While the pasta cooks, add the olive oil over medium heat to a very large saute pan. Add the pancetta and cook until it renders its fat and is crispy and golden.

Remove from heat, without draining the fat, set aside. Add the reserved pasta water to the pan with the pancetta and add in the pasta. Add back over medium heat and toss, shaking the pan to thoroughly coat, for 1 minute.

Remove from heat, add in 1 cup of parmigiana-reggiano, egg whites, and pepper to taste. Toss until thoroughly combined.

Divide the pasta mixture among four bowls. Make a nest in the center of each bowl of pasta and gently add an egg yolk into each nest. Sprinkle with ground pepper and about 1 tablespoon Parmigiano-Reggiano over each bowl. If desired, add fresh chopped parsley on top. Serve immediately.

Before eating, break the yolk and stir into the rest of the pasta.

Super easy, right? This is really a “special occasion” meal, and would be pretty snazzy to serve to guests, don’t you think?

The eggs and cheese make for a really creamy sauce that coats the pasta. The pancetta adds awesome flavor and nice saltiness to the dish.

If raw eggs worry you, look for pasteurized eggs in your local supermarket and use those instead!

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Spaghetti Alla Carbonara

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

• 2 tablespoons salt
• 3 tablespoons extra virgin olive oil
• 8 ounces cubed pancetta
• 1 (16 oz) box spaghetti
• 1 1/4 freshly grated Parmigiano-Reggiano, divided
• 4 large eggs, separated
• freshly ground black pepper

Instructions

1. If you have them, set out 5 small bowls. Crack each egg on the side of a bowl, and gently pry the egg halves apart. Move the egg yolk back and forth between the two halves of the shell, letting the egg white fall into the bowl below. Add the egg yolk to a separate bowl. Repeat with the remaining eggs, working over the same egg white bowl and adding the yolks to their own bowls.
2. Bring a large pot of water to a boil over high heat, adding 2 tablespoons salt to the boiling water. When boiling, add the spaghetti and cook to al dente (my version took 9 minutes according to box directions.) Before draining, scoop out 1/4-1/2 cup of the pasta cooking water and set aside. Drain the pasta.
3. While the pasta cooks, add the olive oil over medium heat to a very large saute pan. Add the pancetta and cook until it renders its fat and is crispy and golden.
4. Remove from heat, without draining the fat, set aside. Add the reserved pasta water to the pan with the pancetta and add in the pasta. Add back over medium heat and toss, shaking the pan to thoroughly coat, for 1 minute.
5. Remove from heat, add in 1 cup of parmigiana-reggiano, egg whites, and pepper to taste. Toss until thoroughly combined.
6. Divide the pasta mixture among four bowls. Make a nest in the center of each bowl of pasta and gently add an egg yolk into each nest. Sprinkle with ground pepper and about 1 tablespoon Parmigiano-Reggiano over each bowl. If desired, add fresh chopped parsley on top. Serve immediately.
7. Before eating, break the yolk and stir into the rest of the pasta.

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