spaghetti carbonara


  • 1 1b. or 454 grams of spaghetti
  • 8 slices of pancetta
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half
  • 1/4 cup chopped fresh parsley


In large pot of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain and return to pot over medium heat.

Meanwhile, in skillet, cook pancetta for about 5 minutes or until slightly crisp. Drain on paper towel-lined plate; chop and set aside.

In bowl, whisk together eggs, Parmesan cheese, half and half, parsley and pinch pepper; add to drained pasta and cook, tossing, for about 30 seconds or until pasta is coated and eggs are slightly set. Add pancetta; toss to combine. Serve with extra parmesan.