Spaghetti Carbonara is a classic Italian pasta dish originating from Rome. It’s made with simple ingredients: spaghetti, eggs, Pecorino Romano cheese, guanciale , and black pepper. The key to Carbonara is its creamy sauce, which is created by combining the hot pasta with a mixture of beaten eggs and cheese, then tossing it with crispy guanciale. The heat from the pasta cooks the eggs just enough to create a silky, rich sauce without scrambling them.
Ingredients:
- 400g spaghetti
- 200g pancetta (or bacon), diced
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Fresh parsley, chopped (optional)
Preparation Method:
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the rest.
- In a large pan, cook the pancetta over medium heat until crispy. Add the minced garlic and cook for another minute.
- In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, salt, and pepper.
- Remove the pan from heat and add the drained spaghetti to the pancetta. Stir to combine.
- Pour the egg and cheese mixture into the pasta, stirring quickly to avoid scrambling the eggs. Add reserved pasta water a little at a time until you reach a creamy consistency.
- Serve immediately with extra cheese and parsley on top.