Spaghetti Carbonara by F.I.G.

It's been a couple of weeks since I posted one of F.I.G.'s recipes.

And guess what...?

Michele is back in Providence!

Even though my schedule is looking very packed these days Michele and I got together last week. We have an exciting announcement soon but for now, here is tonight's recipe.

Until my next topic...



© 2015 Gloria Isabel Nieto

Hello Everyone!

This next recipe is one of my favorites, especially when I want something comforting and easy to make. Carbonara is such an easy yet impressive dish when you make it for your family and friends.

Hope you enjoy xoxo!

Michele Figliuolo

Food Is Good F.I.G.

Spaghetti Carbonara



1 pound of spaghetti

1 tablespoon of extra-virgin olive oil

8 oz of pancetta in a small dice

5 egg yolks

1 cup grated Parmigiano-Reggiano cheese

Freshly ground black pepper

Flat leaf parsley chopped for garnish


Bring a large pot of salted water to a boil, add the pasta and cook 2 minutes under the package time. The pasta should be "al dente" meaning "to the tooth" so tender yet firm. This is important so that the pasta can finish cooking in the sauce. Save 2 cups of the starchy pasta water and then drain the pasta.

Heat the oil in a large sauté pan on medium heat. Add the Pancetta and sauté until the fat is rendered and the pancetta is crisp. Remove the crisp pancetta and set aside.

Add the "Al Dente" spaghetti to the large sauté pan and coat the spaghetti in the pancetta fat. Add half of the reserved pasta water (1 cup) and allow for the pasta to cook for about one more minute in the pasta water and pancetta fat.

Remove from the heat and add the beaten egg yolks and the Parmesan cheese and mix quickly. Make sure the heat is off so that the eggs do not scramble. Thin out the sauce if it is too thick with the remaining 1 cup of pasta water. Add back the pancetta and season with freshly ground black pepper. Garnish with parsley and extra cheese!