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!
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.
If you can't get pancetta, you can substitute ordinary bacon, but ham would be a better choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (797g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1811 (71%)|
|Amt Per Serving||% DV|
|Total Fat 201.2g||268 %|
|Saturated Fat 71.5g||358 %|
|Monounsaturated Fat 88.1g|
|Polyunsanturated Fat 31.4g|
|Cholesterol 7611mg||2342 %|
|Sodium 783.2mg||27 %|
|Potassium 1067.1mg||28 %|
|Total Carbohydrate 70.1g||21 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 67g|
|Protein 112.5g||161 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2543
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