Sunday, April 5, 2009

Spaghetti alla Carbonara

Sometimes the simplest dishes are the best. And, this dish is definitely simple, delicious, and economical. Spaghetti alla Carbonara: bacon and egg pasta. It comes together very quickly, too. Perfect for a busy night where you just need to grab some things out of the pantry and fridge and throw them together. I actually used linguine for mine, which is what I had on hand. But any long pasta will work. This is a perfect Spring dish - try it tonight!

Spaghetti alla Carbonara
Recipe adapted from Tyler Florence,


  • 1 pound dry spaghetti (or any long noodle, such as angel hair or linguine)
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, chopped


Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.


  1. Ooh, this looks so yummy! Glad to see you back posting!

  2. Thanks Priscilla! I am glad to be back! :)

  3. Why?
    Whhhhy is pasta so endlessly good?!

    Thanks for sharing!