Spaghetti Carbonara (with Eggs and Bacon)

Name: Spaghetti Carbonara (with Eggs and Bacon) (Spaghetti alla Carbonara)
Yield: Serves 6
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons finely chopped fresh parsley; 100 g (4 oz) Parmesan cheese (or pecorino for the purists), freshly grated; 100 g (4 oz) Parmesan cheese (or pecorino for the purists), freshly grated; 5 eggs; 5 tablespoons dry white wine; 100 g (4 oz) pancetta or guanciale, cut into small chunks; 100 g (4 oz) pancetta or guanciale, cut into small chunks; 1 garlic clove, slightly squashed; 2 tablespoons olive oil; 25 g (1 oz) butter; 25 g (1 oz) lard; 500 g (1 lb 2 oz) spaghetti or spaghettoni (the largest spaghetti); 500 g (1 lb 2 oz) spaghetti or spaghettoni (the largest spaghetti)

Spaghetti alla Carbonara

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.

Ingredients

Europe
Italy
Umbria
Rome
Starter
Pasta
Mediterranean

Ingredients

Method