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Spaghetti alla Carbonara

Serves 3 to 4
Time 15 min
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.
Ingredients
  • 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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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.