Coal Miners' Spaghetti Carbonara

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 4


  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4 oz pancetta, diced
  • 8 oz spaghetti
  • 3 large eggs at room temperature, lightly beaten
  • Salt
  • 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