Certainly! Here’s a classic recipe for Spaghetti Carbonara:
Ingredients:
- 350g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 75g grated Parmesan cheese, plus extra to serve
- 50g grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt
- Olive oil
Instructions:
- Prepare Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- Cook Pancetta: While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown, about 5-7 minutes. Remove from heat.
- Prepare Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and grated Pecorino Romano cheese until well combined. Season with a generous amount of freshly ground black pepper.
- Combine: Once the pasta is cooked and drained, immediately add it to the skillet with the cooked pancetta. Toss well to combine.
- Add Sauce: Quickly pour the egg and cheese mixture over the hot pasta and pancetta. Toss vigorously to coat the pasta evenly. The heat from the pasta will cook the eggs and melt the cheese, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water and continue tossing until you reach your desired consistency.
- Serve: Divide the spaghetti carbonara among serving plates. Garnish with additional grated Parmesan cheese and freshly ground black pepper if desired. Serve immediately.
Enjoy your delicious homemade spaghetti carbonara!
