Sure, here’s a classic spaghetti carbonara recipe for you:
Ingredients:
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper
- Olive oil
Instructions:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- 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. If you’re using garlic, add it to the skillet and cook for an additional minute until fragrant.
- In a separate bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a pinch of black pepper.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and add it to the skillet with the crispy pancetta or guanciale. Toss to combine.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta. Use tongs to toss everything together, ensuring the eggs evenly coat the spaghetti. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Season the spaghetti carbonara with additional black pepper to taste, and serve immediately, garnished with extra grated Parmesan cheese if desired.
Enjoy your homemade spaghetti carbonara!
