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Mario Batali's Spaghetti alla Carbonara

You're Favorite Italian Dish... Ready in No Time
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Contributed by :
Superstar Joe Jonas and super chef Mario Batali team up to make this Italian classic.

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  • 3 tablespoons Extra-Virgin Olive Oil
  • 8 ounces Guanciale (Pancetta or Bacon)
  • 1 pound Spaghetti
  • 1 1/4 cups freshly grated Parmigiano-Reggiano
  • 4 large Eggs separated
  • Freshly ground Black Pepper
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons salt
    Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
  • 2
    3 tablespoons Extra-Virgin Olive Oil
    8 ounces Guanciale (Pancetta or Bacon)
    Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch sauté pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
  • 3
    1 pound Spaghetti
    Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
  • 4
    1 cup freshly grated Parmigiano-Reggiano
    4 large Egg whites
    Freshly ground Black Pepper
    Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
  • 5
    4 large Egg yolks
    1/4 cup freshly grated Parmigiano-Reggiano 
     Pepper to taste
    Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

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