The whole family loved this dish. I did use pancetta on my first attempt. My 5 year old asked me to put it on the repeat list. It's a keeper! It's easy and I would even make it for guests.
Pasta alla Carbonara
From Williams-Sonoma Catalog
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- 3 Eggs, at room temperature
- 1 1/2 cup(s) Finely grated pecorino romano cheese, plus more for serving
- 2 tablespoon(s) Olive oil
- 6 ounce(s) Diced guanciale or pancetta
- Kosher salt, to taste
- 1 pound(s) Dried spaghetti
- Freshly ground pepper, to taste
- In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
- In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
- Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
- Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
This recipe is a personal recipe added by Caseywareagle and has not been tested or endorsed by MyRecipes.
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Pasta alla Carbonara Recipe at a Glance
- COURSE: Main Dishes