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 poundpancetta, diced
    1/2 pounddried spaghetti
    1egg, beaten until foamy
    1/2 cupGenuine Sini Fulvi Pecorino Romano cheese
    Pepper to taste

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

410

Total Fat

18g

Saturated Fat

7g

Cholesterol

80mg

Sodium

480mg

Total Carbohydrate

43g

Dietary Fiber

2g

Total Sugars

2g

Protein

16g

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. See our Terms of Service.