Spaghetti alla Carbonara | Dorothy Lane Market

Spaghetti alla Carbonara

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb Monograno Felicetti Spaghetti
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 oz Niman Ranch Diced Pancetta
  • 2 cloves garlic, peeled
  • 2 large eggs
  • Freshly ground black pepper
  • ½ cup Parmigiano-Reggiano, freshly grated

INSTRUCTIONS

1
Bring a large pot of salted water to a boil. When it is boiling, add the pasta and cook 9-10 minutes.
2
Meanwhile, combine the olive oil and pancetta in a sauté pan over medium heat and cook for 2 minutes, until fat begins to render.
3
Add whole cloves of garlic and cook another 5 minutes, until edges of the pancetta just begin to crisp.
4
Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add some black pepper to eggs.
5
Discard garlic from the pancetta pan. When pasta is cooked to al dente, drain and immediately pour it into the bowl with the beaten eggs. Mix thoroughly.
6
Add pancetta with its fat, toss again. Add Parmigiano-Reggiano and serve.

IN THIS RECIPE

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Spaghetti alla Carbonara

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 1 lb Monograno Felicetti Spaghetti
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 oz Niman Ranch Diced Pancetta
  • 2 cloves garlic, peeled
  • 2 large eggs
  • Freshly ground black pepper
  • ½ cup Parmigiano-Reggiano, freshly grated

INSTRUCTIONS

1
Bring a large pot of salted water to a boil. When it is boiling, add the pasta and cook 9-10 minutes.
2
Meanwhile, combine the olive oil and pancetta in a sauté pan over medium heat and cook for 2 minutes, until fat begins to render.
3
Add whole cloves of garlic and cook another 5 minutes, until edges of the pancetta just begin to crisp.
4
Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat with a fork. Add some black pepper to eggs.
5
Discard garlic from the pancetta pan. When pasta is cooked to al dente, drain and immediately pour it into the bowl with the beaten eggs. Mix thoroughly.
6
Add pancetta with its fat, toss again. Add Parmigiano-Reggiano and serve.

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