Introduction
Spaghetti Carbonara is a traditional Italian pasta dish that combines the richness of eggs, the saltiness of pancetta, and the sharpness of Pecorino Romano cheese. It's a simple yet delicious meal that's perfect for any occasion.
Ingredients
- 400g (14 oz) spaghetti
- 200g (7 oz) pancetta or guanciale, diced
- 4 large eggs
- 100g (3.5 oz) Pecorino Romano cheese, grated
- 2 cloves garlic, peeled and crushed
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (optional)
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Prepare the Pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and garlic. Cook until the pancetta is crispy and the fat has rendered, about 5-7 minutes. Remove and discard the garlic.
Mix the Eggs and Cheese: In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper.
Combine Pasta and Pancetta: Add the cooked spaghetti to the skillet with the pancetta. Toss well to coat the spaghetti in the rendered fat.
Create the Sauce: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, stirring constantly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve: Divide the spaghetti carbonara among plates. Garnish with extra Pecorino Romano cheese, more black pepper, and chopped fresh parsley if desired. Serve immediately.
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