I think it’s amazing what some simple ingredients combined together can result in and this dish has always been a favorite of mine. I remember making it for my family when I was barely in my teens and nothing has really changed, well not much has changed. I don’t think I ever had anything but parmesan from a green can growing up; didn’t even know it existed as a real block of cheese (but then also didn’t know about butter; we had margarine, nothing else!).
The addition of good Parmigiano Reggiano takes it to a whole new and delicious level. Enjoy!
Spaghetti Carbonara
Ingredients
- 1 pound spaghetti; angel hair, thin or regular spaghetti
- 1/4 to 1/2 pound pancetta or thickly sliced good quality bacon
- 4 cloves garlic, chopped
- 1/4 to 1/2 cup white wine
- 2 large eggs
- Reserved pasta water (if needed)
- Pepper
- 1/2 cup Parmesan cheese, grated
- Fresh parsley
Directions
- Cook spaghetti according to package directions. Since I used angel hair I had taken some steps prior to cooking my pasta since it cooks in 3-4 minutes. Regular spaghetti will take more like 9-10 minutes; plenty of time for you to start preparing the dish after you start your water to boil.
- Cut the bacon into pieces about 1/2 inch wide. Cook in a skillet until the bacon is just beginning to get crisp; add the chopped garlic and wine and cook for a minute or two longer. Remove from heat.
- Meanwhile, break the eggs into a serving bowl, season with black pepper and beat them with a whisk
- When your pasta has finished cooking, add the pasta and the bacon mixture to the eggs in the serving bowl and mix thoroughly; the heat from the pasta will cook the eggs; add 1/4 to 1/2 cup of pasta water, just enough to create a sauce.
- Add the Parmesan cheese, mix lightly and serve. Sprinkle additional cheese on each serving and garnish with parsley.
Wine Recommendation
Barbera, Italy’s third most planted grape, is a great match for Spaghetti Carbonara. The low-tannin, high acid level of this lighter-bodied red wine can cut through the richness that the dish has and stand up to the smoky bacon flavor, without overpowering it. The 2007 Fontanafredda Barbera d’Alba Briccotondo from Italy’s Piedmont region has been raved about and can be found in many wine shops across the US.
{ 9 comments… read them below or add one }
Graci!!! I love all authentic recipes for SC with eggs and pancetta!!! More chesse!!! Thank you!!!
You’re welcome! More cheese? Would you include more in recipe than I’ve indicated or is it just a blanket assumption that you always want more cheese? :)
Can you believe I have never had this. But I sure want some right now for breakfast. So easy, I gotta try it!
I must say, I’ve probably had it for breakfast! Leftovers are the best if you ask me.
Another very simple favorite of mine is Spaghetti Aglio e Olio. So simple, minutes to make and it’s always so good!
Gosh, this looks so tasty! I love me some bacon!
That looks amazing! I’ve never made that dish before, but it’s on my lengthy list of dishes to make sometime this year. Can’t go wrong with any dish that includes bacon… yummmmm!
OMG – that looks sooo yummy! Where is my bookmark button…oh, there it is. On the list to try. Will let you know how it turns out. I like the simplicity but it includes my favorite things, pasta and bacon!
Josh @nectarwine
I know it’s a late reply BUT it is so yummy and even better? So easy. I call it bacon and eggs pasta…it’s what’s for dinner!