Perfect Carbonara - Romeo's Italian Catering NY Blog at - 267508

Romeo's Italian Catering NY

Perfect Carbonara 
Feb. 14, 2012 1:58 pm 
Updated: Feb. 29, 2012 8:07 am


  • 1 pound dry spaghetti
  • 2 tablespoons olive oil ( Not Extra Virgin)
  • 4 ounces pancetta , cubed
  • 4 garlic cloves, finely chopped
  • 2  eggs
  • 1 cup freshly grated Locatelli Cheese, plus more for serving
  • Freshly ground black pepper
  • 1 handful Italian parsley, chopped


Make the sauce while you are cooking your pasta, Pasta has to be hot when adding egg mixture so the heat of the pasta will cook the eggs.

Heat the olive oil in a skillet medium heat. Add the pancetta and cook until the it is crisp . Add the garlic saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the pancetta fat. Beat the eggs and Locatelli together with a fork until smooth. Remove the pan from the heat and add egg mixture into the pasta, whisking quickly until the eggs thicken. Thin out the sauce with a bit of the  water until nappe. Season the carbonara with fresh pepper and sea salt to taste. Garnish with chopped parsley and Locatelli Cheese

Perfect Carbonara ( )
Photo Detail
Feb. 14, 2012 3:01 pm
The Picture Is Not Showing.
Feb. 14, 2012 3:16 pm
Your pasta sounds great!
Feb. 14, 2012 3:53 pm
Ok picture shows now.
Feb. 15, 2012 3:59 pm
This is one of my favorite dishes!
Feb. 15, 2012 7:46 pm
That looks wonderful! Thanks for posting!
Feb. 15, 2012 7:54 pm
OK! I just sent all your blogs to myself! Yum!
Feb. 29, 2012 8:07 am
Thank You for all your comments guys. This is one of my personal favorite dishes. I will be putting more recipes up in the next two days
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Romeo's Catering NY

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About Me
Chef David Catapano is a classically trained chef at Le Cordon Bleu. Chef David Catapano has trained under michelin star chef's Vincent Scotto and David Meyers. His Cooking Style is Rustic Italian.
My favorite things to cook
Italian food, seafood, classic french, contemporary American
My favorite family cooking traditions
Italian, my grandmother taught me all the secrets of the old country
My cooking triumphs
American Culinary Federation World association of Chefs Global Whose Who inductee
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