Spaghetti Carbonara is a classic Italian pasta dish that combines simple ingredients to create a comforting and delicious meal. Rich and creamy, it’s a perfect weeknight dinner solution.
Ingredients
- • 200 grams spaghetti
- • 100 grams pancetta or guanciale, diced
- • 2 large eggs
- • 50 grams Parmigiano-Reggiano cheese, grated
- • 50 grams Pecorino Romano cheese, grated
- • 1 clove garlic, peeled
- • Salt, to taste
- • Freshly ground black pepper, to taste
Instructions
- 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- 2. While the pasta is cooking, heat a large pan over medium heat. Add the pancetta or guanciale and garlic clove, and cook until the meat becomes crisp and golden. Remove the garlic clove and set the pan aside.
- 3. In a small bowl, beat the eggs and mix in the grated Parmigiano-Reggiano and Pecorino Romano cheeses. Add a generous amount of freshly ground black pepper.
- 4. Once the spaghetti is cooked, reserve about 1 cup of the pasta water and then drain the rest.
- 5. Add the drained spaghetti into the pan with the pancetta. Remove the pan from the heat and pour the egg and cheese mixture over the pasta, stirring quickly to coat the spaghetti without scrambling the eggs. Add a little reserved pasta water if necessary, to achieve a creamy sauce consistency.
- 6. Adjust seasoning with salt and more black pepper to taste before serving.
Notes
Spaghetti Carbonara should be served immediately for the best taste, as the sauce is meant to cling to the pasta without separating. Adjust the amount of cheese to your preference for creaminess or sharpness.