Print

Spaghetti alla Carbonara

A classic dish of Rome.
Servings 7
Prep Time

Ingredients

  • 1 tbsp olive oil
  • 4 slices pancetta, diced
  • 5 pasteurized eggs, at room temperature
  • 2 tbsp whipping cream, at room temperature
  • 3/4 cup grated Pecorino Romano cheese, divided
  • 1/2 tsp Kosher Salt
  • 1 lbs spaghetti
  • 1/8 tsp freshly ground black pepper
  • chopped flat-leaf parsley

Instructions

  1. Directions In skillet over medium-high heat, heat oil; add pancetta. Cook, stirring occasionally, until crisp; drain on paper towels. In a medium bowl, whisk eggs, cream, 1/2 cup cheese and salt until well blended. Cook spaghetti according to package directions; drain but do not rinse. In bowl, toss hot spaghetti and egg mixture until eggs are cooked. Stir in black pepper, pancetta, parsley and remaining cheese. Serve immediately.