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Spaghetti Carbonara
...in your mind.
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Spaghetti Carbonara

Spaghetti Carbonara

Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I’ve got that stuff already" kind of recipe. And isn’t that what this is about - great food made easily?

Ingredients

  • 1 lb spaghetti
  • 6 ounces guanciale (cheek of pig) or bacon or pancetta
  • 2 eggs, at room temperature
  • 1 teaspoon fresh ground pepper
  • 3/4 cup freshly grated Percorino Romano or Parmesan cheese

Directions

  1. Cook the pasta in a large pot of boiling water.
  2. Cut bacon or whatever you’re using into 1/2 inch pieces and put in a cold pan, turn heat to to medium high, and cook until crispy and fat has rendered
  3. While it cooks, put eggs in a bowl with 1/2 cup of the cheese and the pepper - beat and set aside.
  4. When the pasta is done, turn off heat in the pan and add the pasta straight from the pot - some of the cooking water is a good thing
  5. MIx to coat the pasta with the bacon fat, then add the egg mixture and toss to coat evenly.
  6. Plate, adding some of the reserved cheese
  7. Serve immediately.

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