Roman-Style Spaghetti Carbonara

Roman-Style Spaghetti Carbonara

Ready in 25 minutes
26 review(s) averaging 4.2. 84% would make again

Top-ranked recipe named "Roman-Style Spaghetti Carbonara"

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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!

"Omg! Heaven! I think the recipe is perfect! With the cream fattening or not - I just don't make it a lot;) Pancetta is delicious! I love green onion and I did think it sounded like a lot but it was perfect amount if you don't love them then you could do less. Its like breakfast in a warm bowl of pasta and don't forget the cheese on top;)"

- Bella0528

Ingredients

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4 ounces Spaghetti; (or other pasta like fettuccini, linguine, or tortellini)
4 ounces Pancetta; cut into 1/4-inch dice
3 large Egg yolks
1/4 cup Heavy cream
1/2 teaspoon Salt
1 tablespoon Extra-Virgin Olive Oil
6 Green onions; sliced 1/4-inch thick
2 cloves Garlic; finely minced
1/8 cup Pasta cooking water; (up to 1/4 cup)
Salt and black pepper; freshly ground
Pecorino Romano cheese; (optional)

Original recipe makes 2 Servings

Servings  

Preparation

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.

Notes

If you can't get pancetta, you can substitute ordinary bacon, but ham would be a better choice.

Credits

Added on Award Medal
Verified by cferrara

photo by Tanzc69 Tanzc69

photo by Bella0528 Bella0528

photo by Bella0528 Bella0528

photo by tudonghajar tudonghajar

photo by sgrishka sgrishka

Calories Per Serving: 2543 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"A variation on this recipe  A simple dish at first glance, but this traditional recipe is deceptively complicated in its many levels of flavor." Firebyrd Firebyrd

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Roman-Style Spaghetti Carbonara All 26 reviews

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Tried this using leftover whole grain pasta and it was wonderful! If you use leftover pasta, about 20 oz. seems to do two nice servings and good sauce. I will definitely make again!
PatriciaWhited 1 year ago
Omg! Heaven! I think the recipe is perfect! With the cream fattening or not - I just don't make it a lot;) Pancetta is delicious! I love green onion and I did think it sounded like a lot but it was perfect amount if you don't love them then you could do less. Its like breakfast in a warm bowl of pasta and don't forget the cheese on top;)
Bella0528 1 year ago
Yuck! I thought I liked pancetta, but I guess not.
magnus777 1 year ago
I have made this several times. I cut back on the number of green onions and am careful to pre-cook bacon and pour off most all the grease. I prefer the taste and health benefits of olive oil. Excellent dish.
Porpo83 1 year ago
Don't fight it...just do it!
dmanderson1 1 year ago
Absolutely brilliant! Will be making it again
aaron_matheson1 1 year ago
Great recipe and great taste
Bajechick 1 year ago
Simple to cook and my fiance loved it!
MikeNRoss 1 year ago
Dump the cream for a more authentic carbonara
snapper_79 2 years ago
Pretty good. My husband loved it!
Kimrobillard 2 years ago
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