Spaghetti Alla Carbonara (Mario Batali)

Submitted by Rachel (Chef #967870)

"A classic Italian dish from Mario Batali."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 3 tablespoons extra virgin olive oil
• 8 ounces pancetta (may substitute guanciale or good bacon)
• 1 lb spaghetti
• 1 1⁄4 cups freshly grated parmigiano-reggiano cheese
• 4 large eggs, separated
• fresh ground black pepper

directions

1. Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
2. Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
3. Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
4. Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
5. Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

Reviews

[gsb1230]

This turned out really yummy...I used bacon & left off the oil. If you use pancetta, use the oil since there is less fat to render off, bacon is used, don't use the oil

 

[Laura2of7]

OK, so I didn't separate the egg and "make a nest in the center of each one,...gently drop(ping) an egg yolk into each nest". I've never seen that done with carbonara and it seemed like too much trouble, so I just beat the whole egg. That said, I still wasn't happy with this recipe. It may be authentic, but I won't be making it again without some adjustments. The ingredients are fine, and although I admit to preferring melted butter to olive oil in this, I used extra virgin olive oil. I used bacon instead of pancetta, and maybe that's where I made a mistake. Even though it was lean bacon, all that bacon grease was just too much. And the next time, I'd wait before adding the pasta cooking liquid; it may not need it. I ended up with a greasy, soupy mess when I was expecting a nice, glossy coating on the pasta.<br/><br/>I gave it 4 stars because I didn't want to discourage anyone else from trying it, but I would recommend leaving the oil out of the saute pan and adding it to the egg (or egg white, if you're going to do that). And definitely drain the fat from the cooked bacon. A little fat left in the pan is fine, but I had 4 or 5 tablespoons of bacon fat on top of the 3 tablespoons of oil. And reserve the cooking water in case you need it, but don't add it unless your pasta is too dry.<br/><br/>The other proportions are perfect. Not too much bacon, just enough cheese, and one egg per person. It's easy to adjust the number of servings. And only six ingredients. Served with a salad or a green vegetable and a blush wine, it's a great weeknight dinner.