Spaghetti Alla Carbonara
Prep time
Cook time
Total time
Author: Gaetano Cicciotti Recipe from "Cicciotti's Kitchen"
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
- ½ pound pancetta, diced
- 2 tablespoons good-quality olive oil
- 4 egg yolks (use pasteurized eggs)
- 1 cup heavy cream
- ½ cup freshly grated Pecorino Romano cheese Freshly ground pepper
- 1 pound dried Italian spaghetti
- Garnish: Fresh basil
- Garnish: Freshly grated Pecorino Romano cheese
Instructions
- In a large sauté or frying pan over medium heat, cook the pancetta in olive oil until pancetta is crisp. Remove pan from heat.
- In a bowl, lightly beat egg yolks. Stir in cream, Pecorino Romano cheese and a touch of pepper. Set aside.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente.
- Drain the pasta lightly, leaving it slightly wet.
- Combine the pasta and pancetta over high heat in the sauté pan. Turn off heat.
- Stir in the egg and cheese mixture. Toss until the sauce coats the pasta.
- Garnish with fresh basil and more grated Pecorino Romano cheese.
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