Spaghetti Carbonara is a classic Italian pasta dish made with eggs, cheese, pancetta, and pepper, creating a creamy and flavorful sauce without the use of cream
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, Bacon
- 2 large eggs
- 1 cup (about 100g) grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
- Salt
- 2 cloves garlic, peeled and left whole (optional)
- 2 tbsp olive oil (optional, for cooking garlic)
- Fresh parsley, chopped (optional, for garnish)
How to cook?
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Boil 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.
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Prepare the Pancetta/Guanciale:
- While the pasta is cooking, heat a large skillet over medium heat.
- If using garlic for added flavor, add the olive oil and garlic cloves to the skillet. Sauté until the garlic is golden brown, then remove and discard the garlic.
- Add the pancetta or guanciale to the skillet and cook until crispy and golden brown. Remove from heat and set aside.
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Prepare the Egg and Cheese Mixture:
- In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper.
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Combine Everything:
- Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
- Add the hot pasta to the skillet with the pancetta/guanciale. Toss to combine.
- Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. The residual heat from the pasta will cook the eggs without scrambling them.
- If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
