A classic Italian pasta dish made with spaghetti, pancetta, eggs, and Parmesan cheese.
Ingredients
- 200gspaghetti
- 150gpancetta or guanciale, diced
- 2piecelarge eggs
- 1cupgrated Parmesan cheese (or Pecorino Romano)
- 2clovegarlic, peeled
- Salt
- freshly ground black pepper
- 2tbspolive oil
- Optional: Fresh parsley, chopped for garnish
How to make Spaghetti Carbonara
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Prepare the Sauce
In a bowl, whisk together the eggs and grated cheese until well combined. Set aside.
Cook the Pancetta
In a large skillet over medium heat, add the olive oil and the garlic cloves. Cook for about 1-2 minutes until the garlic is lightly browned and fragrant, then remove and discard the garlic.
Add the diced pancetta to the skillet and cook until crispy, about 5-7 minutes. Remove from heat.
Combine Pasta and Pancetta
Add the drained spaghetti to the skillet with the pancetta. Toss well to combine and let the pasta absorb some of the fat from the pancetta.
Add the Sauce
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to combine. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, gradually add a little reserved pasta water to achieve your desired consistency.
Season and Serve
Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with additional grated cheese and chopped parsley if desired.
Tips & Tricks
Make sure to remove the skillet from the heat before adding the egg mixture to prevent the eggs from scrambling.
Use freshly grated cheese for the best flavor.
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