We discovered this dish when Greg and I were in Rome a few years ago. Once I found the recipe, it became one of his (and my) favorite dishes. I keep all of these ingredients handy in the kitchen so I can make dinner in a hurry.

The sauce is dense yet somehow light, the pancetta is crisp, and the cheese sharp. The trick to turning out a carbonara is the same as the trick to most simple dishes: excellent ingredients and perfect timing.

The best and worst thing about pasta carbonara is that it is so incredibly simple. There are only five ingredients: spaghetti, pancetta (a kind of Italian bacon), olive oil, Parmigiano-Reggiano cheese, and eggs.

When it is done right, they form rich, creamy, salty dish that you can serve with a green salad for a first-rate satisfying meal.

The problem is that if you think you know what you are doing and don’t, you end up with a clump of greasy egg mush that makes a first-rate reason to order pizza. Read the recipe through carefully first, and if you follow the directions, you should have a fabulous meal!

Ingredients

  • 1/2 box of spaghetti
  • Hunk of pancetta or thick cut bacon
  • Extra virgin olive oil
  • 2 eggs
  • Parmigiano-Reggiano cheese
  • Salt and freshly ground black pepper
  • Chopped Italian parsley to top, optional

Directions

  1. Put the pasta into a pot of lightly-salted, boiling water
  2. Cut the pancetta into quarter-inch matchsticks and place into a frying pan over medium-high heat. Add a tablespoon or two of olive oil.
  3. While the pancetta and spaghetti is cooking, break the eggs into a mixing bowl. Pick a good bowl since you will be using it both to prepare and to serve the spaghetti. Add half a handful of freshly grated Parmigiano-Reggiano and a pinch or two of black pepper. Beat the mixture together, just enough to combine everything evenly.
  4. Since the pancetta will only take about five to ten minutes to brown nicely, turn down the heat to low until you’re ready to assemble the dish. Once the spaghetti is cooked, strain it and add to the egg mixture in the bowl. Add a small handul of cheese and toss the mixture well with a couple of forks until the spaghetti is coated.
  5. Immediately turn the heat back up on the pancetta for 30 seconds, until it’s sizzling, then pour off half the fat. Add the pancettta and remaining fat onto the pasta and sprinkle with more cheese, and some pepper. Let it sit for about 30 seconds before mixing; if the pancetta is too hot, the sauce won’t blend well.
  6. Serve in a clean bowl. Traditionally, the bowl that the pasta was mixed in is served to your guest. This is the originale, which has the good stuff at the bottom and is considered a special blessing!

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