in Italy

Spaghetti alla Carbonara

updated

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Ingredients for 1 servings:

  • ½ cup cheese, half Parmiggiano Reggiano and half Pecorino Romano
  • 1 egg(s)
  • 50 g Italian pancetta, rolled
  • some onion(s), finely chopped
  • 1 shot of white wine
  • 1 pinch(s) white pepper
  • some olive oil
  • 100g spaghetti

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Combine the cheese, egg, and pepper. Gently fry the pancetta and onion in a little olive oil and deglaze with white wine. Mix everything with the cooked, still-warm pasta. Be careful that the pasta or the pot isn’t too hot, or the egg will curdle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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