Spaghetti alla Carbonara - Spaghetti with Carbonara Sauce

Cooking this simple dish needs to be done with care to create a creamy coating for the spaghetti. Linguini, fettuccine, spaghettini and even penne go great with this dish. If you can't find pancetta, American smoked bacon is a wonderful substitute. The sauce will be ready before the pasta finishes boiling.

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Course: Appetizer, Lunch, Main Course

Cuisine: Central Italy, Italian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Large pot
large bowl with whisk
Large heavy skillet or wok

Ingredients

½ lb Pancetta in 2, ¼-inch slices (or thick bacon), diced
2 tbsp Olive oil
1 tbsp Butter
1 clove Garlic, peeled and lightly crushed
¼ cup Dry white wine
1 lb Package dried spaghetti
3 tbsp Kosher salt
¼ cup Pecorino romano cheese, freshly grated
½ cup Parmesan cheese, freshly grated
3 large Eggs
2 tbsp Parsley leaves, finely chopped
1 tsp Fresh ground black pepper

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Instructions

Add butter, olive oil, and crushed garlic to a frying pan over medium-high heat. When the garlic becomes golden brown, remove it and discard.
Put diced pancetta into the pan and saute until it becomes crisp around the edges. Add wine and let it boil down, about 2 minutes. Remove pan from heat.
Bring 4-5 quarts of water to a boil. Add 2 tbsp salt and then the spaghetti. Follow package for al dente
In the large bowl you'll be serving the final dish in, add in the 3 eggs and beat lightly. Mix in both cheeses, parsley, and lots of pepper. Remove ¼ cup water from the boiling pasta and slowly whisk into the egg-cheese mixture.
When spaghetti is done to al dente, drain then immediately add to serving bowl with egg mixture. Reheat pancetta pan over high heat and pour whole pan into serving bowl. Toss thoroughly and serve immediately.

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