Mario Batali's Spaghetti Alla Carbonara
Expert chef Mario Batali joined "GMA" to show off some delish late-night dishes.
March 6, 2009 — -- Sometimes after a long day you just want to kick back, settle in and taste the sweet taste of a late-night Italian dish.
Luckily, expert chef Mario Batali has come to the rescue with several delicious Italy-inspired dishes to deal with your late-night cravings.
Check out his recipe for Spaghetti Alla Carbonara below, or click on one of his other dishes to see those recipes. Then head to the "GMA" recipe section for many, many more meal ideas.
Pollo al Mattone With Treviso and Oranges
Pizza With Meatballs, Jalapenos and Fontina
Spaghetti Alla Carbonara
Yield: 4 Servings
Ingredients:
8 ounces guanciale, may substitute pancetta or good bacon
1 pound dry spaghetti
4 eggs, separated
freshly ground black pepper, to taste
1 cup grated Parmigiano-Reggiano
Directions:
1. In a 12- to 14-inch sauté pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside.
2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the package directions, until tender yet al dente, reserving the pasta cooking water.
3. Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.