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*my* spaghetti carbonara

elmotoo avatar
Recipe by
Beth Renzetti
@elmotoo

If you look at recipes for carbonara, you'll see differing opinions on what to use. Well, I typically use 'too much' pancetta & 'too many' eggs & *gasp* I use onions. But I do NOT use cream! Nor do I use wine. We like it like this. It was based on a pasta cookbook but...well...you know how it is. ;)

yield 6 - 8
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For *my* spaghetti carbonara

  • 1 lb
    dry spaghetti
  • 1/2 lb
    pancetta, cut into 1/2" cubes
  • 2 Tbsp
    olive oil
  • 1
    onion, chopped
  • 6
    eggs, beaten
  • 3/4 c
    grated parmesan or romano cheese
  • plenty of ground black pepper

How To Make *my* spaghetti carbonara

  • 1
    Heat oil in heavy skillet. Add diced pancetta.
  • 2
    When pancetta is rendered and crispy, add onion & cook until very soft but not browned - almost caramelized.
  • 3
    Boil past until al dente. Drain. Add beaten eggs. Stir, stir, stir, stir until thoroughly incorporated & creamy. You don't want scrambled eggs - they will be cooked enough to be safe to eat.
  • 4
    Add pancetta & onions; stir well. Add cheese; stir well. Add pepper to taste - I like a LOT; stir well. Enjoy!
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