Dad’s Spaghetti Carbonara

Classic, rich spaghetti carbonara with crisp pancetta, garlic-infused olive oil and butter, and a quick egg-and-cheese sauce finished with black pepper and parsley. Serve immediately.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put oil, butter, and crushed garlic into a saucepan or small sauté pan, and turn on heat to med. high. When the garlic becomes a deep gold, remove and discard it.

Step 2

Put the pancetta into the pan, and sauté it until it begins to be crisp on the edges.

Step 3

Add the wine, let it boil away for a minute or two, then turn off the heat.

Step 4

Boil 4–5 quarts of water. Add 2–3 tbsp salt, and when the water returns to a boil, add spaghetti.

Step 5

Get out your serving bowl, and break 3 eggs into it. Beat them lightly, then mix both grated cheeses, a liberal grinding of pepper, and the parsley.

Step 6

When the spaghetti is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mixture. Toss rapidly and thoroughly until it is well coated.

Step 7

Reheat the pancetta over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly and serve immediately.