Spaghetti Carbonara–After Thanksgiving Pasta

It’s two days after Thanksgiving , I am feeling rather rested,  my lists have been tossed in the garbage, my thoughts are once more collected and I am feeling a new sense of calm . I took a 90 minute spin class on Friday morning not so much to try to undo the damage of all that eating but to clear my head. Well it’s officially cleared. I don’t end up with too many leftovers because my policy is to give out containers for my guests to take home. When it’s over it’s really over around here. (except for a tiny bit of dessert , which of course I had to keep)

Now I was really craving pasta but absolutely had to make it from what I had in my house because I am not going near a supermarket for at least a few more days. So few ingredients for such a perfect pasta.  I had pasta, eggs, and I always have pancetta in my freezer.  Real carbonara recipes do not contain cream contrary to many recipes , however I did have a tiny bit of heavy cream in the fridge and I like the silky texture of it so I added a little bit, it is totally optional as recipe shows but I like it.  This is a wonderful warming pasta for the cold nights ahead.

*serves between 4-6 depending on who’s eating it


1 lb. dry spaghetti ( I love bucatini or perciatelli ) I like the ropey pasta , but use whatever you have in the house, any spaghetti will work.

2 tablespoons extra-virgin olive oil

4 oz. chopped pancetta ( I buy it already diced and keep it in the freezer)

2 garlic cloves, finely chopped

2 large eggs beaten

1/2 cup freshly grated Parmigiano-Reggiano , plus more for serving

Freshly ground black pepper


I like to prepare the sauce while the pasta is cooking to ensure that the pasta will be hot and ready when the sauce is finished, With this recipe you’ll want the pasta very hot when adding the raw eggs so that the eggs cook in the sauce,

Cook pasta according to box directions for al dente. Reserve about a cup of pasta water for thinning out sauce.

Heat the olive oil in a deep skillet over a medium heat.

Add the pancetta and sauté for about 3 minutes, until it is crisp and the fat is rendered. Toss the garlic into the fat and sauté for a minute or so till it softens.

Add the hot drained pasta to the pan and give it a good toss for a few minutes , you’ll want pasta to be coated in the bacon fat. Beat the eggs and parmesan together in a mixing bowl, stir well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken but do not scramble (that is why you do this off the heat) Thin out the sauce with a bit of the reserved pasta water until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt for taste.

Add more cheese at table if you’d like!

Simple and Delicious!

2 responses to “  Spaghetti Carbonara–After Thanksgiving Pasta


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