Spaghetti Carbonara Recipe
Spaghetti with egg, cheese, pancetta, and pepper
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Ingredients
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Pasta
Sauce
Meat
Garnish
Method
Preparation
- 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. Reserve about 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Sauce
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined. Set aside.
- 3
Cook the Pancetta
In a large skillet over medium heat, cook the pancetta (or guanciale) until it is crispy and golden, about 5-7 minutes. Remove from heat.
Combining
- 4
Combine Ingredients
Add the drained spaghetti to the skillet with the pancetta. Toss to combine and allow to cool slightly for about 1 minute.
- 5
Add Sauce
Pour the egg and cheese mixture over the spaghetti, quickly tossing to coat the pasta without scrambling the eggs. If the sauce is too thick, add some reserved pasta water a little at a time until you reach your desired consistency.
Serving
- 6
Plate the Dish
Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley and additional grated Pecorino Romano cheese, if desired.