Monday, September 6, 2010

Spaghetti alla Carbonara

Adapted from the December 2007 issue of GQ magazine

The amounts below make two servings, as long as there's a salad or some kind of side to fill out the meal. Amounts may be doubled.

1-2 tablespoons olive oil
6-8 ounces pancetta or thick-cut or slab bacon
1/2 box spaghetti
2 large eggs
1/2- 3/4 cup grated Parmigiano-Reggiano and/or Pecorino Romano cheese
Salt and black pepper to taste
KOD garnish fave: Handful chopped fresh parsley and/or zest of 1/2 lemon

Bring at least two quarts of water to a boil and add at least one teaspoon salt to the pot. Add spaghetti.

While spaghetti is cooking, chop pancetta or bacon into quarter-inch matchsticks and heat olive oil in a skillet over medium-high heat. Add meat and fry until crisp. Turn down heat to low until you're ready to assemble the dish.

Break eggs into a mixing bowl. Add a small handful of grated cheese and a pinch of pepper. Beat mixture together, only enough to combine.

When spaghetti is al dente (about 10-12 minutes), drain it and add to egg mixture in bowl. Reserve some of the pasta water just in case. Add another small handful of cheese and using two forks or a pair or tongs, toss the mixture until spaghetti is well coated.

Drain at least half the fat from the pancetta or bacon, and sprinkle the crisped bits into the pasta, plus remaining fat. Sprinkle with more cheese and black pepper. Do not stir immediately; allow contents of bowl to sit for about 30 seconds, then toss to combine. If mixture seems to dry, gradually add a few ounces of pasta water to make it creamier.

Taste for salt, pepper and cheese, and season accordingly. Add garnish, if using. Serve immediately.


  1. Frankly, Frank, I prefer hotdogs.

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  3. Sounds good