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Spaghetti alla Carbonara A web-exclusive recipe from Italian Cooking and Living|
2 tablespoons extra-virgin olive oil
4 ounces pancetta, cubed or sliced into small strips
3 eggs
1/2 cup freshly grated Pecorino Romano
1 pound spaghetti
freshly ground black pepper
Sauté the pancetta in the extra-virgin olive oil for
5 minutes, stirring often. Remove from the heat. Cook the spaghetti in plenty
of lightly salted, boiling water, and drain when al dente. Beat the eggs in
a mixing bowl, and add the grated Pecorino, stirring well to prevent lumps.
Combine the spaghetti with the egg mixture, and cook briefly with the pancetta.
Remove from the heat and serve with a dusting of black pepper. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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