Spaghetti alla Carbonara

Serves 6


Spaghetti - 1 lb.
Extra-virgin olive oil - 3 Tbsp.
Pancetta - 4 oz.
Eggs - 3 
Parmigiano cheese - 1 cup
Black pepper to taste


  1. Cook the spaghetti in lightly salted boiling water.
  2.  Meanwhile in a skillet, heat the oil and cook the pancetta. When it is well browned remove the pan from the heat.
  3. Season the eggs about 2-3 Tbsp. Of the cheese, and a generous amount of freshly ground black pepper to taste.
  4. When the pasta is cooked, al dente, remove it from the water and put it in the pan with the pancetta, heat on a LOW flame, and add the egg mixture.
  5.  Mix well. If sauce is too thick add some of the hot pasta cooking water.
  6.  Remove from the heat, add the remaining cheese, mix again, serve hot.


Recipe by Thomas P. Alicandro, Instructor
School of Hotel, Culinary Arts and Tourism Schenectady County Community College