Spaghetti alla Carbonara Recipe


Spaghetti alla Carbonara Recipe

This is the classic spaghetti carbonara using pancetta and not regular bacon. If you cannot find pancetta try not to use a real smokey bacon.


  • 1/2 pound pancetta cut in a single slice 1/2 inch thick or an equal amount of regular slab bacon
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves peeled and lightly crushed
  • 1/4 cup dry white wine
  • Salt
  • 1 pound package of spahetti
  • 3 eggs
  • 1/4 cup freshly grated pecorino romano cheese
  • Heaping 1/2 cup freshly grated Parmeasan cheese
  • Freshly ground black pepper
  • 2 tablespoons Italian parsley chopped fine


  • Cut the pancetta or bacon into 1/4-inch wide dice.
  • Put oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it.
  • Put the pancetta or bacon into the pan and saute until it begins to be crisp at the edges.
  • Add the wine and let it boil away for a minute or two; then turn off the heat and reserve.
  • Bring 4 to 5 quarts water to a boil. Add 2 to 3 tablespoons salt, and when the water returns to a boil, put in the spaghetti.
  • Take the bowl from which you'll be serving the spaghetti later and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper and the parsley.
  • When the spaghetti is tender but firm to the bite, drain it and put it into the serving bowl with the egg-and-cheese mixture. Toss rapidly and thoroughly until it is well coated.
  • Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.