Spaghetti Carbonara

Italian pasta dish carbonara is a traditional dish that is renowned for its velvety sauce consisting of pancetta, eggs, cheese, and black pepper. With each taste of this simple and tasty supper, you’ll feel as though you’re walking through the streets of Rome.

Tasting Notes

The creamy texture of the sauce combined with the salty bite of pancetta and the subtle heat from black pepper create a harmonious flavor profile. The al dente spaghetti provides the perfect canvas for this indulgent sauce, making each forkful a delight for your taste buds.

Ingredients

• 1 pound (16 oz) spaghetti
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 cup grated Parmesan cheese
• 8 ounces pancetta, diced
• 4 cloves garlic, minced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Kitchen Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Skillet or frying pan for cooking pancetta or guanciale
• Whisk or fork for beating eggs
• Grater for cheese
• Cutting board and knife for garlic (if using)
• Measuring cups and spoons
• Bowls for beating eggs and combining ingredients
• Tongs or pasta server for tossing spaghetti
• Spatula or wooden spoon for cooking

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
2. Prepare the Sauce: In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese until well combined. Set aside.
3. Cook the Pancetta: In a large skillet over medium heat, cook the diced pancetta until it becomes crispy and golden brown. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: Add the drained spaghetti to the skillet with pancetta and garlic. Toss to combine, ensuring the pasta is well-coated with the pancetta and garlic flavors.
5. Add the Sauce: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to coat the pasta evenly. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add reserved pasta cooking water gradually until the desired consistency is reached.
6. Season and Garnish: Season with salt and black pepper to taste. Garnish with chopped fresh parsley.

Pro Tips

• Use high-quality Pecorino Romano and Parmesan cheeses for the best flavor.
• Toss the pasta off the heat to prevent the eggs from scrambling and ensure a creamy texture.
• Save some pasta cooking water to adjust the sauce consistency.

Variations

• Add a pinch of red pepper flakes for a hint of spice.
• Incorporate peas or asparagus for a touch of freshness.
• Substitute pancetta with bacon if needed.

FAQs