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Spaghetti Alla Carbonara

Photo: Spaghetti Alla Carbonara

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 4 ounces cubed pancetta
  • 4 eggs
  • 1 cup milk
  • 1/2 cup freshly grated pecorino cheese
  • Salt and freshly ground black pepper
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Directions

Add the spaghetti to boiling salted water.

Meanwhile in a saute pan, heat the extra-virgin olive oil. Add the garlic, and pancetta, and cook for a few minutes. Remove the garlic when it is golden brown, and then lower the heat.

In a bowl, whisk together the milk, pecorino cheese, salt, and lots of black pepper. Separate the eggs, making sure not to break the yolks. Add the egg whites to the milk mixture, and mix well.

When the spaghetti is at the 'al dente' stage, drain well. Add the pasta to the saucepan with the pancetta, and remove from heat. Pour in the milk mixture, and stir for a minute or so. The heat from the spaghetti will cook the egg and thicken the sauce.

Plate and garnish each serving with an egg yolk* on top. Add the fresh ground black pepper and serve immediately.

Raw Egg Warning

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolk or whites and the shell.

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4

Newest Ratings and Reviews

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  • on May 21, 2013

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    no it was not tasty at all...I thought it was quite unedible!!! Lacked taste, flavor, and seemed to lack ingredients!!! I'm an excellent cook and followed the recipe to the letter and still came up with a very unpalatable dish! Very disappointed!

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  • on February 29, 2012

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    LOVE THIS!! Made it for a dinner party and WOWED them...very simple and just so good. Love it with the Pecorino and heavy on the fresh ground pepper. I used crispy pork belly, and added peas! I love the pop of green in there. Agreed that the raw yolk nestled on top is essential to the dish!

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  • on May 27, 2011

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    For those considering this recepie, make it. It is outstanding! I have a couple things that I do slightly different and it comes out really well.

    There are deferent types of Pecorino. It is much like Manchego, from Spain, it comes soft and mild, to hard and quite salty. I have used both Pecorino and Parmigiano Reggiano in the dish and both are good. For wife and I the egg count is 2 whites and one yolk in the mix and a yolk on top each. Don't skip the raw yolk it makes the dish, trust me. I find that one yolk in the whites mixture really helps in thickening. You may also find that letting the Carbonara cool just slightly while tossing it in the pan will help thicken. The dish is quintessential Italian. David Rocco rules!

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