Coal Miners' Spaghetti Carbonara

Extra Virgin
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4 oz pancetta, diced
  • 8 oz spaghetti
  • 3 large eggs at room temperature, lightly beaten
  • Salt and pepper
  • 3/4 cup grated Parmigiano-Reggiano cheese
    • Heat olive oil in large sauté pan; cook pancetta, stirring, until crispy. Set aside and keep warm.
    • In large pot of boiling salted water, cook spaghetti until al dente; drain, reserving 1/3 cup cooking water. Toss spaghetti with 2 tbsp of the reserved cooking water in sauté pan set over low heat until hot. Remove pan from heat; rapidly stir in eggs, 2 tbsp of the reserved cooking water and half of the Parmigiano-Reggiano until well-combined. If spaghetti seems dry, add remaining reserved cooking water.
    • Stir in reserved pancetta and any accumulated drippings. Sprinkle with salt and pepper to taste. Transfer to platter; sprinkle with remaining Parmigiano-Reggiano and serve immediately.
    • Recipe provided by Chef Mary Ann Esposito

    Prep Time

    15 min

    Cook Time

    10 min

    Total Time

    25 min






    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

    Associated Smartcut

    Correct Water to Pasta Ratio

    Don’t get stuck with sticky pasta. Let Filippo Berio show you how to use the correct amount of water to avoid clumping. Because yes … there is a correct amount! Cook your pasta to perfection with this recipe for Coal Miners’ - Style Spaghetti from Filippo Berio.


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