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Carbonara is a classic Italian pasta dish that originated in Rome. The traditional recipe typically consists of simple ingredients: pasta, eggs, cheese (Pecorino Romano or Parmesan), guanciale (cured pork jowl), and black pepper. The result is a creamy and flavorful pasta dish with a rich, velvety sauce.
Here's a basic recipe for Spaghetti Carbonara:
Ingredients:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
- Black pepper, freshly ground, to taste
- Salt, to taste
- Extra cheese for serving (optional)
Instructions:
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta is cooking, heat a bit of olive oil in a skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown. Remove from heat.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Once the pasta is cooked, drain it and immediately add it to the skillet with the crispy guanciale or pancetta. Toss the pasta in the rendered fat for a minute or so.
- Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss the pasta continuously, allowing the heat from the pasta to cook the eggs and create a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to achieve the desired consistency.
- Season with salt if needed and serve immediately. Garnish with extra cheese and black pepper if desired.
Remember to work quickly when combining the egg and cheese mixture with the pasta to avoid scrambling the eggs. The result should be a silky and creamy carbonara sauce coating the pasta.
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
- Black pepper, freshly ground, to taste
- Salt, to taste
- Extra cheese for serving (optional)
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta is cooking, heat a bit of olive oil in a skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown. Remove from heat.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Once the pasta is cooked, drain it and immediately add it to the skillet with the crispy guanciale or pancetta. Toss the pasta in the rendered fat for a minute or so.
- Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss the pasta continuously, allowing the heat from the pasta to cook the eggs and create a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to achieve the desired consistency.
- Season with salt if needed and serve immediately. Garnish with extra cheese and black pepper if desired.
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