Classic Spaghetti Carbonara
A beloved Italian dish featuring a creamy sauce made from eggs and cheese, combined with crispy pancetta for rich flavor.
Ingredients
Pasta and Sauce Ingredients
- 400 g spaghetti Use the best quality pasta for the best flavor.
- 150 g pancetta or guanciale, diced Guanciale is traditional, but pancetta is more common.
- 2 large eggs Use fresh eggs for ideal texture and flavor.
- 100 g grated Pecorino Romano cheese For authenticity, use Pecorino Romano.
- 2 cloves garlic, minced Add more if you prefer a stronger garlic flavor.
- Salt and black pepper, to taste Adjust according to preference.
- Fresh parsley, chopped (for garnish) Adds freshness to the dish.
Instructions
Cooking the Spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until it is al dente.
- Reserve 1 cup of pasta water, then drain the spaghetti.
Preparing the Sauce
- In a bowl, whisk together the eggs and cheese until well combined. Set aside.
Cooking the Pancetta
- In a large skillet over medium heat, add the diced pancetta or guanciale.
- Cook until crispy, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Combining Ingredients
- Reduce the heat to low. Add the drained spaghetti to the skillet with the pancetta.
- Toss well to combine.
Creating the Creamy Sauce
- Remove the skillet from heat.
- Quickly pour the egg and cheese mixture over the spaghetti while tossing rapidly.
- Add reserved pasta water if the sauce is too thick to achieve the desired consistency.
Final Seasoning and Serving
- Add salt and freshly ground black pepper to taste.
- Plate the spaghetti and garnish with more grated cheese and chopped parsley.
Notes
Enjoy Classic Spaghetti Carbonara on its own or with side dishes like garlic bread or salad. For best results, do not add cream to the sauce.