The Greatest Carbonara Recipe

The Greatest Carbonara Recipe




A few weeks ago, I came across this article in The NY Times Food; click here  if you would like to read it.  The article was not a current one, dated at the end of December of 2011, the title is  “Sarah Jessica Parker, in Search of Pasta” I am not sure how I found it… but I did.

The article explains how Ms. Parker has had unfortunate experiences with raviolis, makes a restaurant recommendation, and then proceeds to mention that she is obsessed with Carbonara and this was stated in the article:

“I have this obsession with carbonara,” she said. “Like, I comb the Internet. I have gone to places just to have it. I call in advance to make sure it’s still on the menu. I ask for double portions. I've gone crazy for carbonara. If you ever hear of a great carbonara, will you let me know? I’m dead serious.”

I always loved Pasta alla Carbonara, and have wanted to play around with a recipe I had in mind for some time now, after reading the article I was inspired even though I am late to the party, 3 years late, I decided for the sake of Ms. Parker’s palette  that I would try to create the greatest Carbonara Recipe.

 This was my 3rd attempt, of course third time is a charm, having said that, what I really meant to say is that I was quite happy with this recipe.



Pasta alla Carbonara with Roasted Asparagus


 2 garlic cloves chopped

 4 oz Boar’s Head diced Pancetta (cured pork) you can use a slab if you cannot find it, dice it, or it can be substituted with bacon                                                       

2 eggs

1 cup of Parmesan Cheese

1 lb. of fettuccine

2 bunches of Asparagus

Salt and Black Pepper to season

2   Tablespoons of olive oil 1 tablespoon for the asparagus and the other to cook the garlic


Snap the ends of the asparagus, rinse them well, line them up in a shallow baking tray, season with a small pinch of salt and black pepper and a drizzle of olive oil, mix together to spread the oil with the salt and black pepper, place in the oven roasting them at 350 for about 10 to 15 minutes.  This can also be done a day or two ahead of time.

Start the water for the pasta; pour water in an 8-quart pot with strainer inside, add your fettuccine to the boiling water and season water with a palm-full of salt.

While you are waiting for the water to boil, prepare the eggs in the same dish you will serve the pasta in, add the eggs and cheese; add all of the cheese reserving about two tablespoons to add at the end.  

Beat egg and cheese until it is all together.

Set aside.

Prepare the roasted asparagus by cutting in three cuts or bite size

Heat the rest of the olive oil and fry up the garlic on a low medium heat, add the pancetta and let that cook for about 4 to 5 minutes, add the asparagus and stir together marrying it all together.

Once pasta is cooked al dente, (I follow the direction on the box if it says 8-9 minutes that is how long I boil it for). As soon as the pasta goes in I time it with a timer, when timer goes off I take one strand from the pot run it under cold water and taste, if it’s too hard for you by all means you can add another minute or two… remember it’s also your preference.

Strain pasta reserving about a cup of the pasta water, place hot pasta in your serving dish with the egg and cheese mixture, mixing well and distributing the heat too; add the pancetta with the asparagus and mix well, if you want, add some of the pasta water I actually added less than ½ of cup. 

Add some more cheese if preferred and cracked black pepper.



The combination of the pasta with the cheese, eggs, asparagus, and pancetta was simply delicious.

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