Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Spaghetti with Pancetta and Eggs (Spaghetti Alla Carbonara)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450g/1 lb spaghetti 225g/8oz pancetta or unsmoked streaky bacon, cut in thick slices 2 tablespoons olive oil
25g/1 oz butter 2 cloves garlic, bruised 3 large eggs
2 tablespoons chopped flat-leaf parsley 60g/2oz grated Parmesan cheese freshly ground black pepper
extra grated Parmesan cheese, to serve



1 Add the pasta to a large saucepan of lightly salted boiling water and boil uncovered until just tender (al dente).
2 Meanwhile, cut the pancetta into quite narrow strips, less than 5mm/1/4 in wide. Heat the oil and butter in a frying pan. Add the garlic, cook until lightly browned and then discard. Add the pancetta to the pan and cook over a medium heat until lightly browned.
3 Beat the eggs lightly in a bowl. Add the parsley, Parmesan and pepper to taste, stir well and set aside. When the spaghetti is cooked, drain, return to the pan and immediately add the egg mixture. Toss until well-coated over a low heat-the heat of the pasta cooks the egg. Add the pancetta and oil from the pan and toss well. Sprinkle with Parmesan and serve immediately.

Back