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Coal Miners'-style Spaghetti

Coal Miners'-style Spaghetti

Filippo Berio Olive Oil

Filippo Berio Olive Oil

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

katz
4

katz

4/4/2013

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 already in your home.

Patrick
3

Patrick

8/12/2013

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 & flavor add 1/3 cup of heavy cream before serving.

SusanF_VT
0

SusanF_VT

5/5/2014

There was nothing out of the ordinary with this recipe.

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