Spaghetti alla Carbonara

Spaghetti alla Carbonara

Serves 3 to 4

This traditional recipe from Rome comes directly from our Pecorino Romano importer, Michele Buster. If you cannot find pancetta, slab bacon is a good substitute.

  • 1/4 pound pancetta, diced
  • 1/2 pound dried spaghetti
  • 1 egg, beaten until foamy
  • 1/2 cup Genuine Sini Fulvi Pecorino Romano cheese
  • Pepper to taste
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In a large skillet, cook pancetta over medium heat until crispy. Meanwhile, cook spaghetti according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain well. Transfer hot spaghetti to skillet with pancetta, then add egg and reserved pasta water. On a very low flame, toss until well coated and egg adheres to pasta, about 1 minute. Place in a serving bowl and toss with cheese. Season with pepper and serve immediately.

Nutritional Info: 
Per Serving:410 calories (170 from fat), 18g total fat, 7g saturated fat, 80mg cholesterol, 480mg sodium, 43g carbohydrate (2g dietary fiber, 2g sugar), 16g protein

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