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Spaghetti Carbonara

December 31, 2010

I have had many, many and many plates of this wonderful pasta dish and I certainly will have many more.  There is something truly comforting about it bringing back memories of family, friends and places.  And it will never disappoint you.

 Spaghetti Carbonara


  • 1 lb. Spaghetti
  • 1/2 lb. Pancetta or Bacon
  • 3 Lg. Egg Yolks
  • 1 C. Pecorino Romano (plus addl. for garnish)
  • 3/4 C. Parmigiano-Reggiano
  • 1/2 C. Fresh Parsley (chopped)
  • Freshly Ground Black Pepper


  1. Saute the bacon or pancetta in the oil until browned (about 15 minutes)
  2. In a medium bowl whisk together the egg yolks, grated cheeses with a pinch of salt and pepper
  3. Cook the pasta in boiling water until al dente (bacon and spaghetti should be ready at approximately the same time)
  4. Drain the pasta and return to pot (reserve 1/4 C. of the pasta cooking liquid?
  5. Add the bacon and its rendered fat; toss to combine
  6. Immediately add the egg mixture and 2 T. of the pasta cooking liquid; stir quickly to combine thoroughly
  7. Serve immediately on warmed pasta bowls
  8. Pass cheese and pepper at the table as well


(Serves 4-6)

Recipe inspired and adapted from my good friend Rudolph Valentino Popolo (from the “original”)


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