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Spaghetti alla Carbonara

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"For this simple sauce, a favorite of Romans, the steaming hot pasta partially cooks the eggs. There are many theories as to its origin, but many say it was a popular dish of Italian charcoal makers (carbonari), which explains its name."

List of Ingredients

â—¦ 4 eggs
â—¦ ¾ cup (3 ounces) grated Parmesan cheese
â—¦ 2 tablespoons minced fresh flat-leaf (Italian) parsley
â—¦ Salt and coarsely cracked pepper
â—¦ 1 pound dried spaghetti
â—¦ 1 tablespoon olive oil
â—¦ 1 tablespoon unsalted butter
â—¦ ¼ pound pancetta, coarsely chopped
â—¦ 2 cloves garlic, minced


Recipe

In a large bowl, whisk together the eggs, cheese, parsley, ½ teaspoon salt, and 1 teaspoon pepper. Bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, 10 to 12 minutes.

Meanwhile, combine the oil, butter, pancetta, and garlic in a sauté pan over medium heat and cook, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes; do not let it become crisp. Keep warm over low heat.

When the pasta is done, using tongs, transfer it to the bowl with the egg mixture. Toss immediately to coat with the egg. Add the contents of the sauté pan and continue tossing until the egg coats the pasta evenly in a creamy sauce. Add a little of the pasta cooking water if needed to thin the sauce. Divide among warmed plates and serve right away.

Makes 4 to 6 servings