Coal Miners' Spaghetti Carbonara
- 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
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin