Spaghetti Alla Carbonara

Serves:6
Source:Jody Rutherfurd <>
  • 1/4 pound pancetta or lean bacon
  • 2 medium onions, finely chopped
  • 3 tablespoons olive oil
  • salt and hot pepper, to taste
  • 5 tablespoons Italian parsely, chopped
  • 1/2 cup prosciutto, chopped
  • 1/2 pound Fontina or Fontinella cheese, diced
  • 1 pound spaghetti
  • 4 eggs, beaten
  • Grated Parmesan cheese

Cut pancetta or bacon into 1-inch pieces. Cook in a small skillet until crisp. Drain on paper towels and set aside.

Saute onions in olive oil. When wilted, add all other ingredients except spaghetti, eggs, and Parmesan cheese. (If Fontinella is used, add to sauce the last few minutes.) Cover, simmer over low heat, stirring often, for 5 to 10 minutes.

Cook spaghetti in boiling salted water until tender, but firm to the bite, al dente. Drain, place in serving bowl, add eggs, and toss well. Add sauce and toss again. Serve immediately with grated Parmesan.