Classic Spaghetti Carbonara

 

Classic Spaghetti Carbonara 

Ingredients:

  • 400g spaghetti (or another pasta like bucatini or rigatoni)
  • 150g pancetta or guanciale (prefer guanciale for authenticity)
  • 3 large eggs (room temperature)
  • 1 cup Pecorino Romano cheese (or use ½ Pecorino and ½ Parmesan for a milder flavor), finely grated
  • Salt and freshly ground black pepper
  • 2 garlic cloves (optional, to add flavor but not traditional)
  • Fresh parsley (optional, for garnish)

Instructions:



1. Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the spaghetti and cook according to package instructions until al dente (firm to the bite). This usually takes about 8–10 minutes.
  • Reserve 1 cup of pasta cooking water before draining.

2. Prepare the Pancetta or Guanciale:

  • Cut the pancetta or guanciale into small strips or cubes.
  • In a large pan over medium heat, cook the pancetta for 5–7 minutes until crispy and the fat has rendered.
  • If you're using garlic, add it to the pan with the pancetta and sauté for about 1 minute before removing it (the garlic should not remain in the final dish).

3. Egg and Cheese Mixture:

  • In a separate bowl, whisk the eggs together until well combined.
  • Add the finely grated Pecorino Romano (or Parmesan) cheese to the eggs and stir to form a thick, creamy mixture.
  • Season generously with freshly ground black pepper. Set aside.

4. Combine the Pasta and Sauce:

  • When the spaghetti is cooked, add it to the pan with the pancetta and toss to coat the pasta in the rendered fat.
  • Remove the pan from heat and let it cool slightly (to avoid scrambling the eggs when you add them).
  • Add the egg and cheese mixture, stirring quickly. The heat from the pasta will cook the eggs and create a smooth, creamy sauce. Add a splash of the reserved pasta water to loosen the sauce if necessary.

5. Adjust Seasoning and Serve:

  • Taste the pasta and season with salt and more pepper if needed.
  • Plate the pasta, sprinkle with additional cheese, and garnish with freshly chopped parsley if desired.

Tips for Success:

  • Guanciale vs. Pancetta: Guanciale has a more intense, savory flavor and is traditional in Carbonara. Pancetta is a good substitute but slightly milder.
  • Cheese: Pecorino Romano is sharper than Parmesan. Use whichever you prefer, or a mix of both.
  • Eggs: Use room temperature eggs to ensure they blend smoothly and cook gently without scrambling.
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