Spaghetti alla Carbonara

Made this for tonight’s dinner.



1 pound spaghetti
1/4 cup extra virgin olive oil
1 tablespoon unsalted butter
1 large yellow onion, minced
6 ounces pancetta or bacon, diced
3 large egg yolks, room temperature
1 cup heavy cream, room temperature
1/2 cup Parmigiano Reggiano cheese, grated
freshly ground pepper



1. Heat the oil and butter in a large saute’ pan

2. Add onion and meat and cook until the meat is slightly crisp

3. Remove from the heat and set aside

4. In a separate bowl, whisk the egg yolks, cream and cheese

5. In a large pot of rapidly boiling salted water, cook the pasta until al dente

6. Drain the return to the pot

7. Add the cooked onion and meat to the pot

8. Stir over high heat until the pasta is coated

9. Remove the pasta from the heat and add the egg, cheese and cream mixture

10. Toss until the pasta is coated

11. Season with freshly ground pepper and serve immediately

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