James Peterson

Spaghetti with Pancetta, Eggs, and Parmesan Cheese

Spaghetti alla Carbonara

Preparation info
  • Yield:

    4

    Pasta-course
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This famous Roman dish is traditionally made with guanciale, a kind of unsmoked bacon made from pork cheeks. Guanciale is obtainable at some local specialty butchers and online, but if you cannot get it, pancetta or prosciutto makes a more than adequate substitute.

Ingredients

guanciale, pancetta, or prosciutto (such as prosciutto di parma with fat attached), cut into

Method

  1. Cut the guanciale or pancetta into 1-inch-wide (2.5 cm) strips. If using prosciutto, cut off and discard the rind (or save it for braises), remove and finely chop the fat, and cut the meat into 1-inch (2.5 cm) strips. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  2. Render the guanciale, pancetta, or prosciutto fat in a heavy-bottomed pa