Spaghetti alla Carbonara

Spaghetti alla Carbonara
Photo by Scott Phillips

Ingredients

  • 4 oz. fatty pancetta or guanciale, sliced ¼ inch thick and cut into 1-½ x ½-inch rectangles
  • Freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • ½ cup lightly packed, freshly grated Parmigiano-Reggiano
  • ½ lb. imported dried spaghetti (I like Setaro brand; avaiable online)
  • 2 large eggs, chilled
  • ½ cup diced red onion
  • + 1 more ingredients
    • Kosher salt

Bring a large pot of well-salted water to a boil over high heat. In a 10-inch skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and 1/2 tsp. pepper and cook, stirring occasionally, until golden and beginning to crisp, about 5 minutes. (If the meat is browning too quickly...

View full recipe at Fine Cooking

Comments

Variations on Spaghetti alla Carbonara

  • Spaghetti alla Carbonara
    • 1 cup(s) Parmigiano-Reggiano
    • Salt
    • 0.5 pound(s) guanciale
    • 1 pound(s) dry spaghetti
    • 4 eggs
    • Black pepper
  • Spaghetti alla Carbonara
    • 5 ounces guanciale (unsmoked cured hog jowl) or pancetta
    • 3/4 ounce Pecorino Romano
    • 1 1/2 ounces Parmigiano-Reggiano
    • 1/4 teaspoon salt
    • +4 other ingredients


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