Certainly! Here’s a classic spaghetti carbonara recipe:
Ingredients:
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated (you can also use Parmesan)
- Salt and black pepper to taste
- Olive oil
- Optional: chopped parsley for garnish
Instructions:
- Cook the spaghetti: 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 before draining.
- Prepare the pancetta or guanciale: While the spaghetti 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, about 5-7 minutes. Remove from heat and set aside.
- Prepare the sauce: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Combine everything: Once the spaghetti is cooked, drain it and transfer it to the skillet with the cooked pancetta or guanciale. Toss well to combine, ensuring the pasta is coated with the rendered fat from the pancetta or guanciale.
- Add the egg mixture: Quickly pour the egg and cheese mixture over the hot pasta, stirring continuously to coat the pasta evenly. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Serve: Once the sauce has thickened slightly and coats the spaghetti evenly, divide it among serving plates. Garnish with additional grated cheese, black pepper, and chopped parsley if desired.
- Enjoy! Serve the spaghetti carbonara immediately while it’s still hot and creamy.
Note: Traditional carbonara doesn’t include cream, so be sure to avoid adding it if you want an authentic flavor. Additionally, work quickly when combining the egg mixture with the hot pasta to prevent the eggs from scrambling.
