Molly O'Neill's Spaghetti Carbonara
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound spaghetti
- 3tablespoons extra-virgin olive oil
- 2cloves garlic, peeled and lightly mashed
- ½pound pancetta or slab bacon, cut into 1-inch-long matchsticks
- 3large eggs
- ¼cup grated Romano cheese
- ½cup grated Parmesan cheese
- 1teaspoon freshly ground black pepper
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
896 calories; 43 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 37 grams protein; 825 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, heat the oil in a large skillet set over medium heat. When the oil is hot, add the garlic and cook, stirring, until the garlic is golden, about 3 minutes. Remove and discard the garlic. Add the pancetta to the pan and cook, stirring frequently, until it just begins to brown, about 5 minutes. Remove from the heat and set aside.
- Step 2
Put the eggs in a large serving bowl and whisk them lightly. Whisk in the cheese and pepper.
- Step 3
When the pasta is cooked, drain it but leave a little water clinging to the noodles. Add the hot noodles to the bowl with the eggs and cheese and toss well until all the noodles are coated. Reheat the pancetta and add it to the pasta along with the parsley and toss again.
Private Notes
Comments
Smoked bacon is OK if that's what you have, but I learned to make it from my mom who got it from a little trattoria in Rome back in 1951. They used pancetta which isn't smoked--or if you can't find that, salt pork works as well (you may want to blanch it first). And no garlic, but onions instead. And four eggs for a pound of spaghetti (or half a kilo). And about 1/2 cup of chopped parsley. And a great deal of freshly ground black pepper. Everyone has their own recipe.
I was cooking for two, and we don't eat 8oz of pasta in one sitting, so I cut it in thirds-ish. 6oz spaghetti, one egg, 3oz. pancetta, 1/4 cup parmesan, 1.5T pecorino Romano. I reversed the final step, though, putting the (drained - not clear from the directions whether the oil goes in or not...) pancetta in the large bowl, adding the wet pasta, then mixing in the egg and cheeses mixture. Reserved some pasta water, but didn't need it. Served with extra cheese at the table. It was terrific!
My favorite way to make carbonara. Can soften by subbing shallot for garlic.
Smoked bacon is OK if that's what you have, but I learned to make it from my mom who got it from a little trattoria in Rome back in 1951. They used pancetta which isn't smoked--or if you can't find that, salt pork works as well (you may want to blanch it first). And no garlic, but onions instead. And four eggs for a pound of spaghetti (or half a kilo). And about 1/2 cup of chopped parsley. And a great deal of freshly ground black pepper. Everyone has their own recipe.
So, the hot and slightly wet cooked pasta will cook the eggs sufficiently? Thx.
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