Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

Recipe courtesy of Anne Burrell

Show: The Best Thing I Ever Made

Episode: Comfort Zone

Spaghetti alla Carbonara

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

855

Total Fat

36

Saturated Fat

13

Carbohydrates

88

Dietary Fiber

4

Sugar

4

Protein

42

Cholesterol

416

Sodium

784

Total: 35 min
Prep: 10 min
Cook: 25 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

855

Total Fat

36

Saturated Fat

13

Carbohydrates

88

Dietary Fiber

4

Sugar

4

Protein

42

Cholesterol

416

Sodium

784

Total: 35 min
Prep: 10 min
Cook: 25 min

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

Directions

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!