Spaghetti alla Carbonara

Cooking Instructions

Bring 4 quarts salted water to a boil in a large pot to cook the pasta.

To poach the eggs, bring 4 cups water to a simmer in a medium saucepan; add vinegar. Crack the eggs into small cups or ramekins; slide each egg into the water one at a time. Poach the eggs at a low simmer until they firm up slightly but still have a liquid center. Transfer eggs to a bowl of ice water with a slotted spoon to stop cooking. Reserve eggs and their hot poaching liquid.

To prepare the sauce, heat the olive oil in a deep, wide saucepan over medium heat. Add the diced onion and cook for a minute or two until translucent. Add the pancetta and cook for 5 minutes, stirring occasionally. Add the cream and bring to a simmer. Simmer for 5 to 10 minutes until liquid is slightly reduced. Add the grated Pecorino Romano, stirring to incorporate until smooth. Keep sauce warm, covered.

Cook the spaghetti until al dente, or according to package directions. Toss pasta with sauce. Season to taste with salt and freshly ground white pepper.

To serve, warm the eggs in their hot poaching liquid. Divide pasta equally among four pasta bowls. Top each serving of pasta with an egg and sprinkle with chopped parsley. Shave a generous amount of white truffles over each portion, if desired. Serve immediately.

Round Out the Meal:

With an escarole salad.

Healthy Hint:

Reduce quantity of pancetta and grated cheese. To omit the cream, Chef Boccuzzi suggests the following: Cook the onions and pancetta as directed; then add the hot cooked pasta, one egg yolk, the grated cheese, and a little milk to the pan. Toss over moderate heat for minute or two until sauce is slightly thickened and heated through.

Kid Friendly:

This dish is kid friendly! Serve with your child's favorite vegetable.

By Chef Charlie Palmer with Executive Chef Dante Boccuzzi of Aureole--New York, NY

Adapted by StarChefs.