Spaghetti alla Carbonara: Spaghetti as the Coalman's Wife Makes It Recipe : Mario Batali : Recipes : Food Network


  • 8 ounces guanciale, may substitute pancetta or good bacon
  • 1 pound dry spaghetti
  • 1 cup grated Parmigiano-Reggiano
  • 4 eggs, separated
  • Freshly ground black pepper

In a 12 to 14-inch saute pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking wat...

View full recipe at SpringPad


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