Authentic Spaghetti Carbonara!
Servings: 2
Prep Time: 15 mins
Cook Time: 20 mins
Description:
Spaghetti Carbonara is a classic Italian pasta dish known for its creamy, rich sauce made with eggs, cheese, pancetta (or guanciale), and black pepper. It's a relatively simple dish to prepare, but it requires a bit of technique to get the sauce just right. Here's a traditional recipe for making Spaghetti Carbonara:
Ingredients:
- 12 ounces (340g) spaghetti
- 2 large eggs
- 1 cup (about 100g) Pecorino Romano or Parmesan cheese, freshly grated
- 4 ounces (about 113g) pancetta or guanciale, diced
- 2 cloves of garlic, minced (optional)
- Freshly ground black pepper
- Salt
- Chopped fresh parsley (optional, for garnish)
Method:
- Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining the pasta.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and releases its fat, about 4-5 minutes. If using garlic, add it to the pan during the last minute of cooking, but be careful not to brown it too much.
- In a bowl, whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper. This will be your carbonara sauce.
- Once the pasta is cooked, drain it and immediately add it to the skillet with the crispy pancetta. Toss the pasta and pancetta together to combine.
- Remove the skillet from heat, and while the pasta is still hot, quickly pour the egg and cheese mixture over the pasta. Stir vigorously to coat the pasta with the creamy sauce. If it appears too dry, add a little reserved pasta cooking water a tablespoon at a time and continue to stir until you achieve a creamy consistency.
- Serve the Spaghetti Carbonara immediately, garnished with extra grated cheese, black pepper, and chopped parsley if desired.