| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Saveur Cooks Authentic Italian |
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Attributes:
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Book |
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Comments:
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This cookbook, if you can find, is a treasure trove of classic, authentic Italian recipes. This is one of Rick's favorites. We've categorized this as an appetizer because that is typically the way you'd eat it in Italy. But, we make it as a main dish. By the way "carbonara" means "the charcoal maker's wife", so a little bit of smokiness is okay. |
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Serving Suggestions:
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A nice green mixed salad is always good with a pasta dish. Some crusty bread, too? |
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Ingredients:
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1 tbs. extra-virgin olive oil 5 oz. of pancetta cut into 1/4" x 1/4" dice 2 eggs plus 2 egg yolks 1 pound dried spaghetti 1/2 cup freshly grated Parmesan cheese 1/2 cup freshly grated pecorino romano cheese |
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Instructions:
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1. Heat oil in a skillet over medium-high heat. Add pancetta and fry until crisp and brown, 5-6 minutes. Set aside, do not drain the fat. 2. Put eggs, egg yolks, and 1/4 cup water into a small bowl and beat together with a fork, then set aside. 3. Cook the spaghetti in a large pot of boiling salted water until al dente, typically 10 to 12 minutes. Drain in a colander, then return to the pot. Use two large forks or spoons to mix the eggs, the pancetta with all of its rendered fat and cooking oil, and 1/4 cup of each of the cheeses into the spaghetti. Serve immediately with the remaining 1/4 cup of each of the cheeses sprinkled on the top. |
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Related recipes:
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None |
2025-11-25