SPAGHETTI CARBONARA* Recipe
A classic Italian dish featuring al dente spaghetti tossed in a creamy sauce made from eggs, Pecorino Romano cheese, crispy pancetta, and a hint of black pepper for a rich and savory experience.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Spaghetti
In a large pot, bring 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 spaghetti.
Prepare the Sauce
While the pasta is cooking, whisk together the eggs, grated Parmesan cheese, and black pepper in a bowl until well combined. Set aside.
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy and golden, about 4-6 minutes. Remove from heat.
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the pancetta. Quickly pour the egg and cheese mixture over the hot pasta, tossing rapidly to combine. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the mixture seems too thick, add reserved pasta water a little at a time until desired consistency is reached.
Season and Serve
Taste and adjust seasoning with salt and more black pepper if desired. Serve immediately with additional grated Parmesan on top.
