Roman-style Spaghetti Carbonara

2 Servings
100% would make this recipe for Roman-style Spaghetti Carbonara again.

Many versions of carbonara use American style smoked bacon whose smoky accents can sometimes overwhelm the dish. Some Roman versions use salted pork jowl, which is not smoked and much sweeter than bacon (somewhat difficult to find outside of Italy). My version uses pancetta (Italian salt cured bacon), which supplies a comparably rounded and mellow flavor. Also, my version does not use whole eggs. I use egg yolks...I use multiple egg yolks...along with a little heavy cream to create an unctuously rich and luscious sauce. Mmm Mmm good!

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Roman-style Spaghetti Carbonara Ingredients

4 ounces spaghetti (or other pasta like fettuccini, linguine, or tortellini)	6 green onions, sliced 1/4-inch thick
4 ounces pancetta, cut into 1/4-inch dice	2 cloves garlic, finely minced
3 large egg yolks	1/8 to 1/4 cup pasta cooking water
1/4 cup heavy cream	salt and freshly ground black pepper
1/2 teaspoon salt	Pecorino Romano cheese (optional)
1 tablespoon extra-virgin olive oil

Instructions for Roman-style Spaghetti Carbonara

Add olive oil to a large skillet or saute pan over medium heat. Add diced pancetta and cook, stirring frequently until lightly browned, about 2 minutes. Add in the garlic and onion and continue cooking and stirring until just fragrant, about 1 minute. Remove from heat.

Cook pasta in boiling salted water until al dente (just tender).

In a small bowl mix together egg yolks, cream, and 1/2 tsp. salt. Just before the pasta is finished cooking, remove 1/8 to 1/4 cup of the hot pasta water and slowly whisk into the egg yolk mixture (to temper eggs), beating vigorously to prevent eggs from scrambling.

Quickly drain the pasta in a colander and return to pot. Immediately toss in the egg and pancetta mixtures, stirring the spaghetti continuously to both cook the eggs and coat the pasta. Serve immediately in heated bowls with a healthy grind of black pepper and season with salt to taste. Top with grated Pecorino Romano, if desired

Fresh asparagus is a wonderful side dish with this meal and a good Pinot Grigio or Sauvignon Blanc washes it down nicely.

Main Ingredient: PastaCuisine: Italian