Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pasta Carbonara

No peas, no cream. That’s real Pasta Carbonara.

Ingredients

1 lb.  Dry spaghetti pasta
1 gallon Water
¼ cup + ½ tsp Kosher salt
3 TB Extra virgin olive oil
½ lb. Guanciale or Pancetta, medium diced
2 cups Parmigianino Reggiano, shredded
1 tsp Fresh ground black pepper
4 each Whole large eggs, beaten slightly, at room temperature
½ cup Warm pasta water

Instructions

Cook the spaghetti using the instructions on the package.

Heat the oil in a small skillet on medium heat. Add pancetta and stir frequently until cooked, about 6-8 minutes. Allow to cool slightly.

In a large mixing bowl, combine the eggs, grated cheese, remaining ½ tsp salt, black pepper, and pasta water (if the water is too hot you might want to add it in small amounts so the eggs won’t scramble). Mix well. Add hot spaghetti. Add the cooked pancetta and its oil over the pasta and combine thoroughly.

Divide among 6-8 serving bowls.

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more