Spaghetti Carbonara Recipe
Spaghetti tossed with pancetta, egg, and parmesan cheese.
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 4-5 liters of water to a rolling boil. Add a generous amount of salt.
- 2
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, or until al dente.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water and set aside. Drain the spaghetti and return it to the pot.
Preparing the Sauce
- 4
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta. Cook until crispy and brown, about 5-7 minutes. Remove from heat and set aside, keeping the drippings in the pan.
- 5
Beat the Eggs and Cheese
In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until well combined.
Combining Ingredients
- 6
Combine Pasta and Pancetta
With the skillet still warm, add the drained spaghetti to the pancetta and drippings, tossing to combine.
- 7
Add Egg Mixture
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy sauce. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 8
Season
Taste and adjust seasoning with additional salt and pepper if needed.
Serving
- 9
Plate the Dish
Serve immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese on top.
