Spaghetti Carbonara

Yield: 6 servings ( Serving Size: servings )
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  • Coarsely ground black pepper
  • 8 ounce(s) dried spaghetti
  • 1/4 cup(s) finely chopped shallots
  • 1/2 cup(s) grated Parmesan-Reggiano cheese
  • 1/4 cup(s) half-and-half
  • 3 large eggs, slightly beaten
  • 1 medium zucchini, cut into ribbons
  • 3 ounce(s) pancetta or bacon, diced


  1. 1. Cook spaghetti according to package directions. Drain, reserving one cup of the cooking water.

  2. Heat a large, deep skillet over medium-high heat. add pancetta; saute until almost crisp. Add shallots; saute until shallots are golden and pancetta is crisp but not burned.

  3. Add pasta to skillet; toss, cooking over medium heat. Add eggs; scraping pan to loosen cooked egg. Add zucchini; toss well. Add cheese; toss. Stir in half-and-half, salt and pepper. Cook over medium heat until thoroughly heated, adding some reserved pasta cooking water if the mixture seems too dry.
July 2010

This recipe is a personal recipe added by AllenD and has not been tested or endorsed by MyRecipes.

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