Top-ranked recipe named "Roman-Style Spaghetti Carbonara"
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;)"
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.
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PatriciaWhited 1 year agoTried 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!
Bella0528 1 year agoOmg! 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;)
magnus777 2 years agoYuck! I thought I liked pancetta, but I guess not.
Porpo83 2 years agoI 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.
dmanderson1 2 years agoDon't fight it...just do it!
aaron_matheson1 2 years agoAbsolutely brilliant! Will be making it again
Bajechick 2 years agoGreat recipe and great taste
MikeNRoss 2 years agoSimple to cook and my fiance loved it!
snapper_79 3 years agoDump the cream for a more authentic carbonara
Kimrobillard 3 years agoPretty good. My husband loved it!