Spaghetti alla Carbonara | International Food

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Mar

2009

This classic pasta recipe came to us form way back in the heyday of ancient Rome. Romans say that this pasta was introduced to their city by the charcoal sellers who came down from Abruzzo in earlier times to hawk their wares-which is why they've named it for the carbonara, the charcoal maker's wife. This pasta bursts with flavor and a fullness that cannot be denied. A wonderfully classic pasta dish famed throughout the culinary world.

1 tablespoon extra-virgin olive oil

5 ounce pancetta cut into 1/4" x 1/4" dice

2 eggs plus 2 egg yolks

1 pound spaghetti

1/2 cup freshly grated parmigiano-reggiano

1/2 cup freshly grated pecorino romano

1. Heat oil in a skillet over medium-high heat. Add pancetta and fry until crisp and brown, 5-6 minutes.

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 spaghetti in a large pot of boiling salted water until al dente, 10-12 minutes.

4. Drain in a colander, then return spaghetti to the pot.

5. Use 2 large forks or spoons to mix the eggs, the pancetta with all its rendered fat and cooking oil, and 1/4 cup each of the parmigiano and pecorino into spaghetti.

6. Serve with the remaining 1/4 cup each parmigiano and pecorino sprinkled on top.

Makes 4 servings.