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Coal Miners'-style Spaghetti

Coal Miners'-style Spaghetti

"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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servings 408 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Recipe Provided by Chef Mary Ann Esposito

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Read all reviews 5
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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 alread...

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 & ...

There was nothing out of the ordinary with this recipe.

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 t...

Simple,quick and yummy !

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