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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
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