Spaghetti alla carbonara

I’m not sure there’s a simpler, more tasty supper dish than spaghetti alla carbonara – it’s one of my favourite suppers, great if friends arrive un-announced. It never fails to satisfy, and is exceptionally quick and easy to make – those Italians know a thing or two about reward and effort! It is also known as charcoal-makers spaghetti!

 

Ingredients

400 g spaghetti freshly cooked al dente
 

3 tablespoon olive oil
120gm flat pancetta  

6 Eggs
100 g  freshly grated parmesan cheese
freshly grounded black pepper

 

 Firstly cook the spaghetti per packet instructions in a large pan of boiling salted water.

Whilst the spaghetti is cooking, cut the pancetta into bite sized cubes and fry in a large frying pan with olive oil on a moderate heat until crispy. If the pancetta is quite fatty the olive oil may not be necessary.

 

When the spaghetti is cooked, add to the pan with the lovely crispy pancetta and the fabulously flavoured oil. Now remove the pan from the stove.

Immediately add the eggs, parmesan and black pepper, stirring quickly to ensure that the eggs do not overcook but remain creamy.

 

Place in a large serving bowl and bring to the table immediately, serving with more freshly grated parmesan and black pepper.

Enjoy!

Comments

[Frank]

Now, this is what I call carbonara. Bravo! Sounds delicious.

[cookitaly]

Method is perfect, if you can get Guanciale (salt cured pork cheek) and good Pecorino Sardo cheese, the dish will be more authentically Roman.

[Paul]

Thank you Cookitaly, I appreciate your kind comments!