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