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Spaghetti Carbonara, quail eggs

Classic Carbonara

The classic 'bacon and egg' pasta dish, using the best of the best ingredients and getting creaminess the traditional way: no cream!  Perfect for week day dinners, or weekend parties, morning or evening.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 tbsp EV olive oil
  • 8 oz pancetta, guanciale, or really good bacon (this would be about 2 slices per person) chopped into bite sized pieces (but not too small)
  • 1 lb pasta spaghetti or tagliatelle (or fettuccini or linguini, you get it!)
  • 1 1/4 cups freshly grated Parmegiano-Reggiano please don't buy the pre-grated this time around
  • 4 large egg yolks (or count on 3 quail eggs per person)
  • freshly cracked black pepper
  • 1-2 tbsp fresh parsley chopped

Instructions

  1. Bring a large pot of water to boil, and add 2 tablespoons salt.
  2. Meanwhile, combine the olive oil and pancetta in a med-large (at least 12 inch) saute pan set over medium heat.
  3. Cook until the pancetta is crispy and golden and has rendered the fat into the olive oil. 

    Remove from the heat and set aside (do not drain the fat).

  4. Cook the spaghetti once the water is at a boil, until just al dente.

    Remove 1/4 cup of the pasta cooking water and set aside. Drain the pasta.

  5. Add the reserved pasta water to the pan with the pancetta, stir, and then toss in the pasta and return to the heat, stirring, for 1 minute.
  6. Remove from the heat, add 1 cup of the Parmigiano and pepper to taste, and toss until thoroughly mixed.

  7. Divide the pasta among four warmed serving bowls.

    Make a nest in the center of each one, and gently drop an egg yolk into each nest. 

  8. Season the egg yolks with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top.

    If you find it not salty enough (although between the bacon or pancetta and the parmesan you should be fine) you can serve some on the table.

    Garnish with a sprinkling of parsley.

    Serve immediately. Have each person pierce their egg yolks to release their golden treasure to mix in with the rest of the sauce.

Recipe Notes

If using quail eggs, count on 3 eggs per person. Be gentle with cracking the shells, to avoid piercing the yolks.