How to Make Coal Miners'-style Spaghetti - A Step-by-Step Guide

Coal mining is a demanding and physically taxing job that requires the miners to be nourished with hearty and filling meals. One such meal that has become a staple among coal miners is 'Coal Miners'-style Spaghetti', a dish that is rich in flavor and sticks to your ribs, providing the necessary sustenance for the long and laborious work hours underground.

This unique take on spaghetti originated in the coal mining regions of the United States, where it was traditionally prepared by th...

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Ingredients

  • 1 tablespoon Filippo Berio® Extra Virgin Olive Oil
  • 4 ounces pancetta, diced
  • 1 pinch Salt
  • ½ pound spaghetti
  • 3 large eggs, at room temperature and lightly beaten
  • ¾ cup grated Parmigiano-Reggiano cheese
  • 1 pinch Coarsely ground black pepper

Information

  • Servings: 4
  • Yield: 4 servings

  • Heat the olive oil in a large saute pan and stir in the pancetta. Cook until crispy. Set aside and keep warm.
  • Cook the spaghetti until it is al dente, in 4 quarts of rapidly boiling, salted water.
  • 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.
  • 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.
  • Nutrition

    408 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 162mg
    • Sodium: 591mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 21g
    • Vitamin C: 0mg
    • Calcium: 200mg
    • Iron: 3mg
    • Potassium: 249mg