Spaghetti Carbonara is a classic Italian pasta dish that originates from Rome. It’s known for its rich and creamy sauce made with eggs, cheese, pancetta or guanciale (cured pork cheek), and black pepper. Here’s a basic recipe for making Spaghetti Carbonara:
Ingredients:
- 400g (14 oz) spaghetti
- 150g (about 5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 cup (about 100g) grated Pecorino Romano cheese (or Parmesan)
- Freshly ground black pepper, to taste
- Salt, to taste
- Olive oil (optional)
Instructions:
- Boil the 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 cooking water before draining.
- Prepare the Sauce:
- While the pasta is cooking, whisk together the eggs, grated cheese, and a generous amount of black pepper in a bowl. Set aside.
- Cook the Pancetta or Guanciale:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the diced pancetta or guanciale and sautΓ© until it becomes crispy and golden brown.
- Combine Pasta and Sauce:
- Once the pasta is cooked, drain it and add it to the skillet with the pancetta or guanciale. Toss the pasta in the rendered fat until well-coated.
- Add the Egg Mixture:
- Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss the pasta continuously to coat it evenly, using the reserved pasta cooking water if needed to create a creamy sauce.
- Serve Immediately:
- Serve the spaghetti carbonara immediately, garnished with additional cheese and black pepper if desired.
Remember, the key to a creamy carbonara is to work quickly off the heat to avoid scrambling the eggs. The residual heat from the pasta will cook the eggs and create a silky, creamy sauce. Enjoy your homemade Spaghetti Carbonara!
