Biagio's Spaghetti Carbonara
Classic Italian spaghetti carbonara with pancetta, eggs, cream, Parmesan, and white wine. The hot pasta cooks the silky egg sauce right in a warmed bowl for a rich, glossy coating on every strand.
YIELD
3 servingsPREP
10 minCOOK
30 minREADY
45 minCarbonara is one of those dishes that separates the cooks from the pretenders, and Biagio’s version nails the technique.
The trick? A bowl warmed in the oven. Hot spaghetti goes straight from the pot into that warm bowl and gets tossed immediately with a beaten mixture of eggs, cream, and Parmigiano-Reggiano. The residual heat gently cooks the eggs into a silky, clinging sauce without scrambling them.
Meanwhile, pancetta (or bacon) sautees with onion soaked in cold water to tame its bite, finished with a splash of white wine.
Everything comes together in under a minute of furious tossing. That’s the magic of carbonara.
Chef Tips
- Soak the chopped onion in cold water for 15 minutes as directed. This removes the sharp, raw edge and lets the onion flavor blend without overpowering the dish.
- Do NOT rinse the cooked pasta. The starchy surface is what helps the egg sauce cling to every strand.
- Toss fast and confidently. Hesitation means scrambled eggs. Confidence means silk.
- The pancetta should be tender, not crispy. Crispy bacon is for breakfast. Soft, rendered pancetta is for carbonara.
Ingredients
Directions
Put large bowl in oven to warm at lowest possible setting.
Soak chopped onion in cold water for 15 minutes to reduce pungency.
Chop Pancetta or bacon.
Beat eggs and cream together with a fork.
Add about 4 tablespoon Parmesan cheese to the mixture.
Wash pasta.
Put on water to cook pasta. Add pasta when boiling.
In the meantime.
Dry onions and sauté with pancetta or bacon in olive oil until onions are barely translucent.
Add wine and reduce heat when initial boiling ceases.
Meat should not be crisp.
When pasta is cooked, drain, but DO NOT WASH.
Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs.
Add meat, onions and wine without draining fat and toss until thoroughly mixed.
Sprinkle remaining cheese to taste, toss and serve immediately.
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