12
Spaghetti Carbonara
Minimal ingredients make this creamy and decadent recipe easy to make any night
of the week.
Makes 3 to 4 servings
2
eggs, beaten
¼
cup grated Pecorino Romano
2
teaspoons olive oil
4
ounces thinly sliced pancetta, cut into ½-inch pieces
10
ounces fresh spaghetti (one batch of spaghetti per the recipe
on page 8)
1 . Bring a large pot of salted water to a boil . In a small bowl, stir together the
eggs and cheese . Reserve .
2 . Heat the olive oil in a large skillet over medium heat . When hot, add the
pancetta and cook until rendered and crispy, about 5 to 7 minutes .
3 . When the pancetta is almost cooked, add the pasta to the boiling water .
Cook until just tender, about 1 to 2 minutes . Use tongs to carefully drain and
transfer the spaghetti to the skillet with the pancetta . Stir and remove from
heat . Let pasta cool slightly and, while stirring constantly, slowly add in the
egg and cheese mixture . Stir slowly and constantly to prevent the eggs from
scrambling .
4 . Once the egg and cheese mixture is added, stir in some of the cooking water
until desired consistency is achieved . Serve immediately with freshly ground
black pepper .
Nutritional information per serving (based on 4 servings)
Calories 337 (41% from fat) • carb. 33g • pro. 17g • fat 15g • sat. fat 5g
chol. 138mg • sod. 656mg •calc. 27mg • fiber 1g
