Monday's Meal: Spaghetti Carbonara - | KTBC Fox 7 | News, Weather, Sports

Monday's Meal: Spaghetti Carbonara

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Chef Bess Giannakakis, from Gateway Guesthouse, joined Dave in the Good Day kitchen, where she whipped up some spaghetti carbonara.

Recipe: Spaghetti Carbonara


  • ½ lb spaghetti - preferably homemade spaghetti or store bought thin spaghetti
  • 2 TB olive oil
  • 2 garlic clove, finely minced or smashed
  • 2 TB scallion, minced
  • 2 TB jarred pimento pepper, minced
  • 1/3 lb of sliced pancetta cut into 1/4 inch pieces
  • 3 TB dry white wine
  • 2 large eggs
  • 3 TB grated romano
  • 3 TB grated parmigiano
  • Pepper
  • 6 sprigs fresh chopped parsley


  1. You can use high quality, thick cut bacon in place of pancetta but it is a far stronger flavor and if I use bacon, I add 2 tsp of capers.
  2. Use eggs from chickens/farmers you know or get Pasteurized eggs at the grocer.
  3. Be sure your pasta is well drained and is not 100% piping hot when it goes into the egg bowl, give it just a minute to cool or the eggs will cook rather than coat the pasta.


  1. Heat a pot of water on the stove and while boiling the pasta:
  2. Heat olive oil in a skillet
  3. Add garlic, cook until golden
  4. Add scallion & pimento, cook until softened
  5. Add pancetta, cook until it begins to crisp
  6. Add wine and bubble 1-2 minutes, turn off heat
  7. Drain the pasta (no not rinse) and toss into the skillet with the mixture
  8. Break the egg(s) into a large bowl, add cheeses, pepper and parsley and lightly beat with fork
  9. Transfer the skillet pasta mixture to egg mixture bowl and toss
  10. Transfer to serving bowls and serve immediately


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