Spaghetti Carbonara Recipe
Pasta with creamy sauce, pancetta, and parmesan
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Ingredients
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Pasta
Sauce
Meat
Garnish
Method
Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Sauce
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, black pepper, and a pinch of salt until well combined. Set aside.
- 3
Cook the Pancetta
In a large skillet over medium heat, add the pancetta (or guanciale) and cook until crispy and golden brown, about 5-7 minutes. Remove from heat.
Combining
- 4
Mix the Pasta and Pancetta
Add the drained spaghetti to the skillet with the cooked pancetta. Toss to combine, ensuring the pasta is coated with the rendered fat.
- 5
Add the Sauce
Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously. Use reserved pasta water a little at a time to achieve a creamy consistency. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
- 6
Serve
Taste and adjust seasoning with salt and more black pepper if necessary. Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.