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.