If you’ve been on our Soriano tour, you might remember Carbonara from our Thursday night class. It’s a very rich spaghetti dish made with pancetta, eggs, and a whole lotta cheese :). I wouldn’t suggest it if you’re on a diet, but if you want to enjoy one of the favorite pasta dishes of the Italians, this one is for you.
- 1 lb (½ kg) spaghetti
- 3 fresh eggs
- 1/3 cup (78 ml) milk
- salt and pepper to taste
- 4 oz (113g) diced swiss cheese
- 4 slices pancetta, cut up into small pieces (bacon is fine too)
- 1/2 cup (60 gr) Reggiano Parmesan cheese, grated
- Heat a pot of salted water to boil
- In a small bowl, beat the eggs with the milk, some of the parmesan cheese and salt and pepper to taste
- In a large skillet, nonstick if you have it, saute the pancetta pieces with a tablespoon of olive oil until crispy
- Cook the spaghetti until almost done (very al dente)
- Drain spaghetti and add to the skillet with the pancetta. Save about ½ cup of pasta water.
- Return skillet to low to medium heat and add the egg/milk mixture and the diced swiss cheese.
- Toss the spaghetti to coat with the eggs/milk for about a minute
- The dish is ready to serve when the spaghetti is still moist, the egg is no longer runny, and the swiss cheese is just beginning to melt.
- Sprinkle remaining parmesan cheese on top
- The secret to this recipe is not to allow the pasta to become dry. You can add a few drops of milk or water from the pasta if spaghetti appears dry.
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