Classic Carbonara


This classic Roman dish is simple, easy, quick, and most importantly, delicious!


  • 3 eggs, at room temperature
  • 1 ½ cups finely grated pecorino ramano cheese (if you can’t find this in your local grocery store you can substitute reggiano parmigiano)
  • 2 Tablespoons olive oil
  • 1/2 pound diced pancetta (1/2 pound of bacon is a great substitution if you are unable to find pancetta)
  • Salt, to taste
  • 1 pound dried spaghetti
  • Freshly ground pepper, to taste


  1. In a large bowl, whisk together the eggs and the 1 ½ cups of cheese.  Set aside.
  2. In a large skillet warm olive oil over medium heat.
  3. Add the pancetta and cook until it is browned and fat has rendered, about 8-10 minutes.  Set aside. (DO NOT DRAIN FAT!)
  4. While pancetta is cooking, bring a large pot of water to a boil and cook pasta, until al dente, according to package instructions.
  5. Drain pasta, reserving 1 cup of the cooking water.
  6. Slowly whisk ½ cup of the cooking water into the egg-cheese mixture.
  7. Return skillet with pancetta to medium heat to rewarm.
  8. Add pasta and ¼ cup of the reserved cooking water to the skillet with pancetta and toss to combine.
  9. Remove the pan from heat and immediately combine with egg-cheese mixture and toss well to combine.
  10. Season generously with pepper
  11. Serve and top with extra cheese, if desired..

The hot pasta is what will cook the egg and produce a “creamy sauce,” but, without the cream!  Enjoy with a side salad and a nice Italian wine.

Molly Jean


About Molly Jean's Tasty Cuisine

I am a Registered Dietitian and foodie fanatic from Cleveland, Ohio! I am an Ohio University Alum. I recently graduated from Kent State University with a Master's in Nutrition and a the completion of a Dietetic Internship! I love trying out new recipes, new food products, and dining at Cleveland's local restaurants!

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