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spaghetti alla carbonara

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Creamy, smokey and delicious, this unctuous dish is not only satisfying but takes less than 30 minutes.

yield 2 servings
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For spaghetti alla carbonara

  • 8 oz
    (1/2 lb.) spaghetti, uncooked
  • coarse sea salt, for water
  • 1 1/4 c
    pancetta, cubed (substitute guanciale)
  • 2 tsp
    freshly ground black pepper or to taste, divided (i always use mixed peppercorns)
  • 3 lg
    free-run egg yolks, room temperature
  • 1/3 c
    35% heavy cream
  • 1 c
    grated grana padano cheese (substitute parmigiano-reggiano cheese), divided
  • 3 lg
    cloves garlic, pressed
  • 1/4 c
    dry white wine
  • 2 Tbsp
    fresh parsley, chopped

How To Make spaghetti alla carbonara

  • 1
    In a large pot of boiling salted water, add pasta and cook according to directions.
  • 2
    Meanwhile, in a large saucepan over medium heat, add pancetta and season with freshly ground black pepper; cook until almost crisp, about 8 to 9 minutes.
  • 3
    While the pork is cooking, make the sauce. In a mixing bowl, add egg yolks, heavy cream and 1/3 cup cheese; whisk until well combined and set aside.
  • 4
    When pancetta is done, reduce heat to low and add garlic; sauté for 1 minute. Add white wine, and cook until the liquid is reduced by half, about 5 to 6 minutes.
  • 5
    Add cooked & drained pasta to pancetta; toss until well mixed. Give a quick whisk to the sauce and pour it over the pasta mixture; quickly toss until well combined otherwise it may curdle. Add the remaining cheese and parsley; toss until incorporated.
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=nljCceQ0Acw
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