Pasta alla Carbonara

0:20 prep
0:20 total


prep 0:20       total 0:20




226.8 g. bucatini or
226.8 g. spaghetti
113.4 g. pancetta, chopped
3 cloves garlic, minced
2 shallots, finely chopped
29.57 to 44.36 ml. olive oil
2 eggs
59.15 ml. shredded Parmigiano-Reggiano cheese
59.15 ml. shredded Pecorino Romano cheese
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red peppers, to taste


Cook pasta according to package instructions. Cook pancetta in a skillet until lightly browned; drain. Add olive oil, shallots and garlic; saute until garlic is lightly browned.

In a bowl, beat eggs and mix in most of the cheese. Add to skillet with pancetta and stir intermittently until batter is mostly cooked but still slightly runny.

Drain pasta and add to pan; toss with pancetta mixture until thoroughly mixed. Serve with remaining cheese added to top for garnish.

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2 Recipe Reviews


ryansnyder reviewed Pasta alla Carbonara on August 30, 2004

Absolutely delicious.


mario reviewed Pasta alla Carbonara on March 28, 2005

I added parsley and green onions at the end. Great stuff Jessica!