Spaghetti with Pancetta and Raw Eggs

Name: Spaghetti with Pancetta and Raw Eggs (Spaghetti alla Carbonara)
Total time: 25 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 3 tablespoons freshly grated Parmigiano-Reggiano; 4 ounces pancetta cut from a ¼” thick slice into strips 1” long and ⅛” thick; ⅓ cup white wine; 4 egg yolks; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; Salt; 1 tablespoon finely chopped flat leaf Italian parsley; Freshly ground black pepper; 1 pound spaghetti; 1 tablespoon freshly grated pecorino Romano

Spaghetti alla Carbonara

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
25 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Many recipes I’ve seen for this dish call for cream, but the classic version never uses cream. The dish’s creaminess is created by tossing hot pasta with raw eggs. I like to use just the yolks, which I find makes the dish a little richer. If you are concerned about eating raw eggs, use pasteurized shell eggs.

Ingredients

Salt
1 pound spaghetti
2 tablespoons butter

Europe
Italy
Main course
Pasta
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
Put the butter and olive oil in an 8-inch skillet and place over medium high heat. When th

Ingredients

Method

Photos