Spaghetti Alla Carbonara

Spaghetti carbonara is the first dish I ever learned how to make. I don’t even remember how old I was, but I would make spaghetti carbonara when I was a student at boarding school in New Hampshire. I was constantly missing the pasta dishes I grew up with in Italy, (I was born in Milan) so I’d go to the general store, buy all the ingredients, (spaghetti, thick cut bacon, eggs, parm, pepper) and make this over the two little hotplates in our communal room. Needless to say I was quite the popular student and I loved sharing a bit of Italy and my heritage with my friends. Now as a professional chef, whenever I travel and do chef demos, it's one of my favorite dishes to make. 

Makes 4 servings.

Ingredients

  • 2 tablespoons olive oil

  • 8 ounces pancetta or thick bacon, diced

  • 4 large eggs, at room temperature

  • 1 cup (2 ½ ounces) freshly grated Parmigiano-Reggiano cheese

  • 1 teaspoon freshly ground black pepper

  • Kosher salt

  • 1 pound spaghetti

Cooking Instructions

  1. In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

  2. In a large bowl, mix together the eggs, cheese, and pepper until uniform.

  3. Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil.  Add the pasta and cook according to the directions on the package until al dente.  Drain and transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan.  Toss with the egg and cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.