Pasta alla Carbonara

Pasta alla Carbonara is rated 4.4 out of 5 by 7.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.

Ingredients:

  • 3 eggs, at room temperature 
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving 
  • 2 Tbs. olive oil 
  • 6 oz. diced guanciale or pancetta 
  • Kosher salt, to taste 
  • 1 lb. dried spaghetti 
  • Freshly ground pepper, to taste 

Directions:

In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Hands down the best This recipe is hands down the best Carbonara recipe I've ever had - and every one of the dozens that I've served this to (including a 5 star chef).
Date published: 2014-09-15
Rated 5 out of 5 by from Weeknight comfort food So much flavor with so little effort. The sauce comes together while the spaghetti cooks. I used bacon and sub some pecorino with Parmesan. Served roasted cauliflower on the side once and it was very good. Very rich and very filling. Perfect for mid-week dinner after a hard day. Kids love it too.
Date published: 2014-03-05
Rated 5 out of 5 by from Everyone Loved It!! Found the recipe in one of the W-S catalogs and made it as the main dish at dinner party. Everyone raved!! Have made it twice more for family gatherings with the same response. We love the full-flavor and sharpness of the Pecorino-Romano; I used a milder Parmesan when we had little ones that aren't used to the sharper flavor and it was still good! Even good as 'leftover' the next day; makes a good side to chicken and pork. Making it again next weekend for out-of-town guests. Thanks for sharing.
Date published: 2012-06-09
Rated 5 out of 5 by from Pasta to Impress I found this recipe in the magazine, and thought it would be a great new kind of pasta for my family. I substituted the panchetta w/ turkey bacon cut up in small pieces.. My family really enjoyed it & we are making it again this wkend for a potluck... I already know it will be a hit!!
Date published: 2012-05-10
Rated 5 out of 5 by from Yummy and Adaptable I've made this recipe a few times and it really is fool-proof. My family and I all enjoy the taste of the romano, but I have made it with parmesan which gave it a milder, sweeter taste that was just as delicious. I don't like how fatty pancetta is, so I originally made this recipe with prosciutto, but since have also made it with bacon (with grease blotted off) and with left over ham. The addition of spinach makes for a delicious one-bowl meal.
Date published: 2012-05-09
Rated 5 out of 5 by from Tasty dinner in no time This dish is easy to prepare and looks much more complicated then it is. The only changes I made were to the cooking order - I started the water first. I didn't take the pan off the range when adding the egg/cheese mix and as a result I had a very slight scramble. Just FYI.
Date published: 2012-01-31
Rated 1 out of 5 by from Disappointed This dish looks delicious in the picture. I was anxious to make it. I followed the recipe exactly. We did not like the strong, overpowering taste of the pecorino romano cheese. I would recommend substituting parmesan cheese. It is very easy to make and I think it would be much better with parmesan cheese.
Date published: 2012-01-07
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