Spaghetti Carbonara

Ingredients:

  • 400g (14 oz) of spaghetti
  • 200g (7 oz) of pancetta or guanciale (Italian cured pork cheek), diced
  • 3 large eggs
  • 100g (3.5 oz) of grated Pecorino Romano cheese (or Parmesan, if preferred)
  • Freshly ground black pepper, to taste
  • Salt, for boiling the pasta
  • 2 tablespoons of olive oil (optional, if using pancetta)

Preparation Steps:

  1. Cook the Spaghetti:
  • Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tablespoon) to the water.
  • Add the spaghetti and cook according to the package instructions until al dente (firm to the bite), usually about 8-10 minutes.
  1. Prepare the Pancetta or Guanciale:
  • While the spaghetti is cooking, heat a pan over medium heat.
  • Add the diced pancetta or guanciale to the pan (you can use a bit of olive oil if using pancetta since it’s less fatty than guanciale).
  • Fry until crispy and golden, but not too hard, for about 5-7 minutes. The fat should render out, creating a flavorful base for the sauce.
  • Once done, turn off the heat and let the pancetta sit in the pan.
  1. Make the Egg and Cheese Mixture:
  • In a mixing bowl, crack the eggs and whisk them together.
  • Add the grated Pecorino Romano cheese (or Parmesan if preferred) and a generous amount of freshly ground black pepper.
  • Whisk until you have a smooth, creamy mixture. This will be your sauce base.
  1. Combine Everything:
  • Once the spaghetti is done, reserve about 1 cup (240 ml) of the pasta water and then drain the pasta.
  • Quickly transfer the hot spaghetti to the pan with the pancetta. Turn the heat to low.
  • Toss the spaghetti in the pancetta fat to coat it well.
  • Remove the pan from the heat and slowly pour in the egg and cheese mixture while continuously stirring the pasta.
  • The heat from the pasta will gently cook the eggs, forming a creamy sauce without scrambling them.
  • If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
  1. Serve:
  • Serve immediately, with extra grated Pecorino Romano or Parmesan cheese and freshly ground black pepper on top.

Tip:

  • Be careful not to cook the egg mixture too much when combining it with the pasta. The goal is to keep it smooth and creamy!

Enjoy your freshh Spaghetti Carbonara!

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