It’s hard for me to believe that I have never posted about Carbonara because it’s one of my wifes absolute favorites. On the three trips we’ve taken to Italy I think she’s tried them all! This recipe can be made with any kind of pasta but spaghetti and tortelliniare our favorites.

This is such an easy recipe and comes together as fast as you can cook the pasta, al dente of course!

Spaghetti Carbonara Ingredients:

1 lb Spaghetti
1 1/4 cup Pecorino Romano cheese (or Parmigiano-Reggiano)
8 oz Pancetta (can substitute american bacon)
1/2 small onion – diced
4 eggs – separated
Freshly ground Black Pepper (to taste)
crushed red pepper (optional to taste)

Spaghetti Carbonara Method:

Start by boiling water to cook the pasta, per package instructions. Just after you drop the pasta in the water, place the pancetta into a heated pan with the olive oil and heat…