Spaghetti alla Carbonara Takes me Back to the Beginning
Spaghetti alla Carbonara
- kosher salt
- 2 tablespoons good quality extra virgin olive oil (I used our “Milanese Gremolata” olive oil from the shop)
- 1 cup diced pancetta (bacon)
- 1 cup finely diced sweet onions
- 2 eggs, chilled
- 1 pound dried spaghetti or linguini
- 2/3 cup parmesan cheese, very finely grated (you can find small containers in the deli section of any supermarket)
- fresh cracked pepper, to taste
- chopped parsley, for garnishing
- Bring a large pot of salted water to a boil over high heat.
- Beat the eggs in a small bowl and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the pancetta and cook until golden and beginning to crisp, about five minutes.
- Add the sweet onions and cook for another few minutes, until they begin to soften, about four to five minutes.
- With a slotted spoon, remove the onions and pancetta from the pan and set aside (leave the remaining oil in the pan).
- Cook the spaghetti “al dente” according the package directions and drain, reserving about 1/2 cup of the cooking water.
- Add the drained spaghetti to the skillet with the olive oil, set over medium heat.
- Using tongs, toss the spaghetti with the olive oil until well coated.
- Add about ¼ cup of the cooking water to the skillet (if the bottom of the pan is too dry, the eggs will scramble when you add them).
- Remove the skillet from the heat and add the eggs. Quickly toss the pasta with the eggs until the eggs thicken and coat the pasta — continually toss so that the eggs don’t scramble.
- Add a little more cooking water if the sauce seems too thick.
- Add in the reserved pancetta, sautéed onions, parmesan cheese and season to taste with pepper. Garnish with chopped fresh parsley, if desired.
This recipe was first published on April 9, 2014 by Dana in the Waterloo Chronicle.
(recipe adapted from Fine Cooking magazine)