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Spaghetti carbonara

I was pretty sure I would end up with scrambled eggs when I made this, but somehow we pulled it out. The eggs made a really nice, creamy sauce. We used 2 slices of bacon, 3 eggs and no cream. For the two of us, I probably used about 1/3 of the box of spaghetti. I used 1 clove garlic, even though some recipes say don’t use it. I also added wine because I love wine in my pasta sauce. Every recipe was a little bit different but I really liked my version. It was closest to Anne Burrell’s recipe.

Spaghetti Carbonara (a combo of recipes)

Serves 4-6


  • Salt
  • 2 tablespoons olive oil
  • 3/4 cup pancetta, cut into 1/4-inch dice
  • 1 pound spaghetti
  • 8 large eggs
  • 1/2 cup grated Parmesan
  • 1/2 cup grated pecorino
  • Freshly ground black pepper
  • 4 scallions, cut on a severe bias


Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancettato medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.


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