Authentic Original Italian Recipes from the Heart of a True Roman Cooking Tip: Always read recipe and instructions in their entirety before beginning. This will help to ensure that no procedure or instruction will take you by surprise. Spaghetti alla Carbonara Kitchen Equipment: Standard stovetop range, preferably gas but electric is OK. Kitchen utensils - use wooden or metal utensils if possible - some plastics may melt. Large (5 quart/litre) "pentola" [cooking pot] Mixing bowl Large frying pan Ingredients (4 servings): 1/2 cup (about 120 ml) "olio d'oliva extra vergine" [extra virgin olive oil] 3 large "uova" [eggs] about 5 or 6 oz. (150 grams) smoked 1/4 inch cubed "pancetta" [bacon] (chopped is OK) fresh ground black pepper Granulated "sale" [salt] 2 oz. (about 60 grams) "parmiggiano grattugiato" [grated Parmasean cheese] 1 oz. (about 30 grams) "pecorino romano grattugiato" [grated Roman goat cheese] (usually available at gourmet food stores or Italian service delis) 16 oz. package (500 gm. package) #5 spaghetti (Dani prefers Barilla brand) granulated salt Preparation instructions: In cooking pot, bring 4 quarts/liters water to a boil. Crack open the eggs, being careful not to break the yolk, separate the egg whites and place the egg yolks in a mixing bowl. Salt the egg yolks with about 1/2 teaspoon salt, add in the grated Parmasean cheese, grated Roman goat cheese, 1/2 teaspoon black pepper and mix vigorously. Add two teaspoons of salt to the water once it has started to boil and then add the spaghetti to the boiling salted water. As the spaghetti become tender, press them into the water without breaking them with a wooden or metal cooking utensil in order to cover them completely in the boiling water. Allow spaghetti to cook for about 8 minutes - do not let them become mushy - cook your pasta "al dente" (still somewhat firm and chewy)! While the spaghetti are cooking, preheat a frying pan on high heat, then pour 1/2 cup extra virgin olive oil into pan and add the cubed bacon. Allow bacon to cook until it turns golden brown. As soon as the pasta is ready, drain it and put it in the mixing bowl with the prepared "condimento" [egg yolk mixture], stir together carefully - do not break spaghetti - and pour all contents of mixing bowl into the hot oil - oil must be hot! Fry (Yes, fry that spaghetti!) all ingredients together, stirring continuously until the egg mixture appears cooked, as scrambled eggs. Serve and enjoy! Buon Appetito! Questions or comments about Dani's recipes? Please click here: E-mail Dani Go back to Dani's Cucina front page Thank you for being visitor number 23712 on this recipe page. Please visit again!