Spaghetti alla Carbonara
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 4 oz. fatty pancetta or guanciale, sliced 1/4 inch thick and cut into 1-1/2 x 1/2-inch rectangles
- Freshly ground black pepper
- 1/2 cup diced red onion
- 2 large eggs, chilled
- 1/2 lb. imported dried spaghetti
- 1/2 cup lightly packed, freshly grated Parmigiano-Reggiano
- Produce
- Red onion (1/2 cup)
- Meat
- Fatty pancetta or guanciale (4 oz.)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra-virgin (1 Tbs.)
- Pasta & Grains
- Imported dried spaghetti (1/2 lb.)
- Dairy
- Parmigiano-reggiano, lightly packed (1/2 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published March 12, 2008 (4 years ago).
2 people saved this recipe.
