Coal Miners'-style Spaghetti Recipe -
Coal Miners'-style Spaghetti Recipe

Coal Miners'-style Spaghetti

Recipe by  

"Crispy pancetta-Italian bacon-and a creamy pasta sauce of Parmigiano-Reggiano cheese and eggs meld with spaghetti to create a quick but satisfying classic dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Heat the olive oil in a large saute pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
  2. Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
  3. Reserve 2 tablespoons of spaghetti cooking water. Drain the spaghetti in a colander. Immediately return the spaghetti to the pot and, keeping the heat very low, rapidly stir in the eggs, reserved water, and half the cheese. Toss continuously until the eggs are gently cooked and the sauce is creamy.
  4. Add the reserved pancetta and any drippings. Stir well. Add a generous grinding of pepper. Transfer to a platter and sprinkle with the remaining cheese. Serve immediately.
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  • Recipe Provided by Chef Mary Ann Esposito

Reviews More Reviews

Apr 04, 2013

I've made this recipe several times with bacon instead of pancetta. As mentioned already, it is simple, quick, and yummy - one of those recipes where you're bound to have the ingredients already in your home.

Aug 12, 2013

Got this recipe from our parish priest in the mid 70's. Have always made w/ bacon. It is wonderful but the key is to not skimp on the ground pepper.If you want to really bump up the calories & flavor add 1/3 cup of heavy cream before serving.


5 Ratings

May 05, 2014

There was nothing out of the ordinary with this recipe.

Sep 30, 2013

Alright, perhaps someone can troubleshoot me. I followed the recipe exactly, except for the oil brand (I used the EVOO I had in my cupboard, Bertoli I think, which I bought quite recently) and the whole thing had a *nasty* burnt taste. Blech. I cooked the pancetta over medium heat and didn't overcook it (I removed it just when it was getting crispy) and I didn't notice any smoking or browning of the oil. The rest of the recipe went as planned, and I didn't notice anything was off before I tasted it. Any suggestion, anyone?

Mar 07, 2013

Simple,quick and yummy !


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 591 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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