Carbonara Recipe

Inspired by Carmelina's

Time30m

Serves4

Spaghetti, sulmona cured pancetta, made the real way.

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2
Prepare the Sauce
While the pasta is cooking, cut the sulmona cured pancetta into small pieces. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.

3
Sauté the Pancetta
In a large skillet over medium heat, add the pancetta and sauté until it becomes crispy, about 5-7 minutes. Remove from heat and set aside.
4
Mix Everything Together
Once the spaghetti is cooked, reserve about 1 cup of pasta water, then drain the pasta. Immediately add the hot spaghetti to the skillet with the pancetta. Pour the egg and cheese mixture over the pasta, quickly tossing everything together. The residual heat will cook the eggs and create a creamy sauce.
5
Adjust Consistency
If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Taste and adjust seasoning with salt if necessary.

6
Plate the Carbonara
Serve the carbonara immediately, garnished with additional grated Pecorino Romano cheese and freshly cracked black pepper.