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Spaghetti Alla Carbonara

/ Source: "Season with Authority"
SERVINGS
4
RATE THIS RECIPE
(13)
Mark Murphy makes Spaghetti Alla Carbonara on TODAY April 27, 2015.
Mark Murphy makes Spaghetti Alla Carbonara on TODAY April 27, 2015.TODAY
SERVINGS
4
RATE THIS RECIPE
(13)

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon
  • 4 eggs
  • 1 cup Parmigiano-Reggiano
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti
  • Chef notes

    Chef Mark Murphy remembers making this dish on a hotplate in boarding school when he was missing the pasta dishes he grew up with in Italy.

    Preparation

    1.

    In a large sauté pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.

    2.

    In a large bowl, mix together the eggs, cheese, and pepper until uniform.

    3.

    Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until al dente. Drain and transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss with the egg and cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.

    Source: "Season with Authority"