Spaghetti Carbonara

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This is one of the most simple carbonara recipes I have ever found, and I prefer it this way, kind of on the dry side. Amazingggggg. It's from the Silver Spoon cookbook.


  • 2 tbsp butter
  • generous 1/2 cup pancetta, diced (bacon works just fine)
  • 1 garlic clove
  • 12 ounces spaghetti
  • 2 eggs, beaten
  • 1/2 cup parmesan, freshly grated
  • 1/2 cup romano cheese, freshly grated (you can just use all parmesan - or two diff. kinds parmesan, or whatever)
  • salt and pepper


Melt the butter in a pan (I use a big frying pan), add the pancetta and garlic, and cook until the garlic turns brown. Remove and discard the garlic. Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then drain and add to the pancetta. Remove the pan from the heat, pour in the eggs, add half the Parmesan and half the romano, and season with pepper. Mix well so that the egg coats the pasta. Add the remaining cheese, mix again and serve.

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