In the Kitchen: Spaghettini Carbonara

Camilles Finished 5-28_177279
main bkg

We’re making Spaghettini Carbonara with Chef John Granata of Camille’s.Ingredients:

1 lb. thin spaghetti

½ lb. pancetta (diced)

1 shallot (diced)

½ bunch of scallions (sliced)

¼ cup olive oil

¼ cup pasta water

2 tbsp. butter

½ cup heavy cream

½ cup Pecorino Romano

4 large eggs

Salt & Pepper


Bring a large pot of water to a steady boil. Heat sauté pan on medium high flame.

Add olive oil and pancetta. Brown the pancetta stirring often.

Add shallots and 1 tablespoon of butter. Drop pasta in water with 1 tablespoon of salt. Stir well.

When shallots have cooked add a ¼ cup of pasta water.

Next, add cream and let reduce a bit.

Drain pasta when it is al dente and add to pan.

Add Pecorino, scallions, salt and pepper. Cook together until the sauce thickens.

Heat 1 tablespoon of butter in a non-stick fry pan. Cook 4 eggs sunny side up.

Divide pasta in 4 bowls. Top with a sunny side up egg.

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