Marcella Hazan's Spaghetti Carbonara
- Salt as needed
- 1/2 pound pancetta cut in 1/2" slices (or good slab bacon)
- 4 garlic cloves
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 1 1/4 pounds spaghetti
- 2 eggs
- 1/2 ounce Romano cheese freshly grated
- 2 ounces Parmigiano-Reggiano cheese freshly grated
- Freshly-ground black pepper to taste
- 2 tablespoons chopped parsley
Bring a large pot of salted water to boil.
Meanwhile, cut the pancetta or bacon into strips not quite 1/4-inch wide.
Lightly mash the garlic with a knife handle, enough to split the cloves and loosen the skin; discard the skin. Place the garlic and olive oil in a skillet and turn the heat to medium-high. When the garlic turns a deep gold, about 2 minutes, remove it and discard.
Place the strips of pancetta or bacon in the pan and cook until they just begin to crisp at the edges, stirring often, about 5 minutes. Add the wine and let it bubble away for 1 to 2 minutes, then turn the heat off.
Add the spaghetti to the boiling water, and cook until al dente, about 8 to 10 minutes. Drain.
Break the eggs into the serving bowl in which you'll be tossing the pasta. Beat them lightly with a fork, then add the Romano and Parmigiano-Reggiano, a liberal grinding of pepper and the chopped parsley. Mix thoroughly.
Add the spaghetti to the bowl and toss rapidly, coating the strands well. Briefly reheat the pancetta or bacon over high heat, turn the entire contents into the bowl of spaghetti and toss thoroughly again. Serve at once.
This recipe yields 6 servings.
Each serving: 417 calories; 620 mg sodium; 98 mg cholesterol; 24 grams fat; 8 grams saturated fat; 28 grams carbohydrates; 19 grams protein; 1.69 grams fiber.
Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.
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