Spaghetti alla Carbonara

AuthorAlyssa Saltzman
DifficultyBeginner

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper.

[cooked-sharing]

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 1 lb spaghetti
 3 fresh eggs
 1 tbsp milk
 salt
 pepper
 1 cup diced swiss cheese
 6 slices pancetta
 1 tbsp olive oil
 4 tbsp parmesan cheese
Directions
1

In a large skillet, saute the pancetta pieces with a tablespoon of olive oil

2

In a small bowl, beat the eggs with the milk, salt and pepper

3

Add 1 Tbsp (15 gr) Parmesan cheese to egg/milk mixture. Set aside

4

Cook the spaghetti until almost done (very al dente)

5

Drain spaghetti and add to the skillet with the pancetta. Save about ½ cup of pasta water.

6

Return skillet to low heat and add the egg/milk mixture and the diced swiss cheese

7

Toss the spaghetti to coat with the eggs/milk for about a minute

8

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.

9

Sprinkle remaining parmesan cheese on top

10

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.

Ingredients

Ingredients
 1 lb spaghetti
 3 fresh eggs
 1 tbsp milk
 salt
 pepper
 1 cup diced swiss cheese
 6 slices pancetta
 1 tbsp olive oil
 4 tbsp parmesan cheese

Directions

Directions
1

In a large skillet, saute the pancetta pieces with a tablespoon of olive oil

2

In a small bowl, beat the eggs with the milk, salt and pepper

3

Add 1 Tbsp (15 gr) Parmesan cheese to egg/milk mixture. Set aside

4

Cook the spaghetti until almost done (very al dente)

5

Drain spaghetti and add to the skillet with the pancetta. Save about ½ cup of pasta water.

6

Return skillet to low heat and add the egg/milk mixture and the diced swiss cheese

7

Toss the spaghetti to coat with the eggs/milk for about a minute

8

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.

9

Sprinkle remaining parmesan cheese on top

10

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.

Spaghetti alla Carbonara