Spaghetti Carbonara & Simple Green Salad

It was Sophia Loren who said “Everything you see I owe to spaghetti.” And who am I to argue with one of the sexiest women of all time?  Here’s a recipe I’m sure Ms. Loren would approve of.  This whole meal can be made start-to-finish in under 20 minutes. Pair it with a Simple Green Salad, crusty Italian Bread and a Sancere white wine.


Makes 4 Servings


1 16oz package of dry spaghetti

3 tablespoons extra virgin olive oil

1 cup (about 8 oz) pancetta, diced

4 cloves of garlic, minced

1/2 cup white wine

4 egg yolks

1/2 cup finely grated parmesan cheese

1/2 cup finely grated pecorino Romano cheese

2 tablespoons parsley, chopped

salt and pepper to taste


Prepare the sauce while the spaghetti is cooking.  You want the spaghetti to be hot when you add it to the egg mixture as the heat from the pasta is what will cook the raw egg yolk in the sauce.

Bring a large pot of salted water to a boil and cook spaghetti until al dente (tender but firm) – about 7 minutes.  Drain spaghetti reserving 1/2 cup of the pasta water.

While the spaghetti is cooking, in a skillet or sauté pan, heat olive oil on medium heat.

Add pancetta and cook until edges are crisp- about 5 minutes.

Add garlic and cook for 1 minute.

Add white wine and cook until liquid is reduced by about 1/2.

Remove from heat.

In a large pasta serving bowl, whisk together egg yolks, parmesan and pecorino Romano cheeses, and parsley.  Drizzle in the 1/2 cup of reserved pasta water and whisk until smooth and no lumps appear.

Add pancetta mixture and spaghetti and toss well until everything is evenly combined.

Season with salt and pepper.  (It is traditional to be extra generous with the pepper in this dish and fresh ground pepper is preferred.)

Serve in pasta bowls immediately.

Simple Green Salad with Vinaigrette


Lettuce Greens of your choice (I like to use a Baby Spring Mix or Butter Lettuce)

Vinaigrette Dressing (see ingredients below)

Dressing ingredients:

1/4 cup rice vinegar

1/4 cup extra-virgin olive oil

Squeeze of fresh lime juice

salt and pepper to taste


In a small bowl, whisk vinegar and oil until well combined.  Add lime juice.  Add salt and pepper to taste.

Lightly toss dressing over lettuce greens and serve.  (You may not need to use all of the dressing.)

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