Authentic Spaghetti Alla Carbonara, Roman Classic

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

pasta italian

Classic Spaghetti Carbonara

This recipe for Carbonara is as classic and authentic as it can get! It's extremely easy as well as fast with a handful of quality ingredients. Loaded with cheese, creamy eggs and pancetta or guanciale. Ready in 15 minutes!

4 to 6 oz. Pancetta or Guanciale, cut into ¼" cubes

1 Tbsp. good olive oil (for sautéing)

1 lb. imported Italian dried spaghettoni noodles (the largest size of spaghetti, do not use 'spaghettini', 'angel hair' or thin spaghetti)

1 tsp. salt (for the pasta water), freshly ground, if possible

2 jumbo eggs, plus 1 egg yolk (per person) at room temperature (so double this for 4 servings)

½ cup freshly-grated Pecorino Romano cheese

½ cup freshly-grated Parmigiano-Reggiano

(or use 1 cup of either cheese, depending on your preference)

Freshly-cracked black pepper (generous amount)

Extra grated Parmigiano cheese to garnish individually

Optional - diced Italian parsley for garnish

Directions at italianbellavita.com

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