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Karen´s Carbonara

Posted on December 19, 2011.


Recipes for Carbonara vary, though most use the basic ingredients of cheese, raw egg yolks, cured fatty pork, and black pepper. These ingredients are combined with the heat of the hot pasta to cook the eggs. Be sure to serve this classic meal on preheated dishes to keep it warm longer. Note, however, that many health professionals advise against serving eggs that are not fully cooked to infants, the elderly, or anyone with a compromised immune system.

Karen created this particular version to make it healthier by using fewer fats, but if you want a more authentic version, you can substitute half and half with heavy cream and add more cheese.


1/4 pound pancetta, coarsely chopped
2 tablespoons fresh flat-leaf parsley, minced
2 garlic cloves, minced
4 eggs
1/2 cup half and half
1 teaspoon coarsely cracked pepper
1/2 teaspoon salt
3/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon unsalted butter
1 lb. dried spaghetti Bucatini


In a large bowl, combine the eggs, Parmesan cheese, parsley, pepper and salt. Whisk thoroughly.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 10 minutes.

While the pasta is cooking, pre-heat a pan on medium to high heat and combine the olive oil, garlic and butter. When the oil is hot, add the pancetta and stir until the pancetta renders some of its fat, about 3 minutes; do not let it become crisp. Keep warm over low heat.

Using tongs, transfer the pasta, still wet, to the bowl with the egg mixture. Toss immediately to coat with egg. Add the contents of the sauce. Add the half and half as necessary to create the desired consistency of the sauce.

Serve immediately on warmed dishes.


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Posted By: Chief Foodie Officer