Spaghetti ala Carbonara
1 pound Spaghetti – Di Cecco is the best but any spaghetti works (cooked in boiling salted water until ‘al dente’)
2 TBSP melted butter
2 eggs (beaten)
2 TBSP heavy cream (optional)
1 cup grated imported Parmigiano cheese (can use Parmesan but imported Parmigianno is better)
1 cup chopped pancetta, cooked until crisp (if you must, substitute with 8 slices of crumbled crispy bacon)
Approx 1/2 tsp course ground pepper
Cook pancetta (or bacon) until crisp.
In a big bowl, combine melted butter, beaten eggs, cream and pepper, mix it all together with a wire whisk. Dump hot spaghetti (Leave a few tablespoons of pasta water) into all this and toss to coat. Add the cooked pancetta (or bacon) and Parmigiano and toss s’more. Serve at once.
Makes 4 adult portions.
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