Spaghetti alla Carbonara Recipe | Nigella Lawson
Difficulty: Intermediate
Serves: 2 to 4 portions
Nutrition Per Portion
Serving Size: 1/4 recipe
Calories: 876
Total Fat: 41g
Saturated Fat: 16g
Carbohydrates: 88g
Dietary Fiber: 4g
Sugar: 4g
Protein: 34g
Cholesterol: 230mg
Sodium: 704mg
Total Time: 20 min
Preparation: 10 min
Cooking: 10 min
Ingredients
- 1 pound spaghetti
- 2 cups pancetta, diced (rind removed)
- 2 teaspoons extra virgin olive oil
- 1/4 cup dry white wine or vermouth
- 4 eggs
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup heavy cream
- Freshly ground black pepper
- Freshly grated nutmeg
Instructions:
- Fill a large pot with water, bring to a boil, and salt generously for the spaghetti.
- In a pan you'll use to toss the pasta later, saut the diced pancetta in the olive oil over medium heat until golden and just crisp at the edges but not hard. Pour in the white wine or vermouth and let it bubble until reduced to a small, syrupy amount. Remove the pan from the heat.
- In a bowl, whisk together the eggs, grated Parmesan, heavy cream, and a good grind of black pepper until smooth. Cook the spaghetti according to package directions, testing for doneness about 2 minutes early so it finishes al dente.
- When the spaghetti is ready, reserve about 1/2 cup of the pasta cooking water and then drain. Return the pancetta pan to the stove, add the drained spaghetti, and toss so the pasta soaks up the pancetta's flavored syrup. Remove the pan from the heat, pour in the egg-and-cheese mixture, and quickly toss the pasta to coat it evenly. Add a splash of the reserved cooking water as needed to reach a silky, saucy consistency.
- Finish with extra freshly ground black pepper and a light grating of nutmeg before serving.
