Spaghetti Carbonara

 

Ingredients:

• 400g spaghetti
• 200g pancetta or guanciale (diced)
• 3 large eggs
• 1 cup grated Pecorino Romano cheese
• 1 cup grated Parmigiano-Reggiano cheese
• 3-4 cloves garlic (minced)
• Freshly ground black pepper
• Salt (to taste)
• Italian parsley (chopped for garnish)

Instructions:

1. Prepare the Pasta:

   • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve a cup of pasta water.

2. Prepare the Sauce:

   • In a separate bowl, whisk the eggs, Pecorino Romano, and Parmigiano-Reggiano cheese. Season with black pepper and set aside.

3. Cook the Pancetta/Guanciale:

   • In a large skillet over medium heat, cook the pancetta or guanciale until it turns crispy and golden. Add the minced garlic and sauté for a minute until fragrant.

4. Combine Everything:

   • Once the pasta is cooked, transfer it directly to the skillet with the pancetta/guanciale and garlic. Toss the pasta in the skillet to coat it with the rendered fat.

5. Add the Sauce:

   • Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the strands. The residual heat will cook the eggs, creating a creamy sauce. If it's too thick, add a bit of the reserved pasta water gradually until the desired consistency is reached.

6. Serve:

   • Garnish the pasta with chopped parsley and an extra sprinkle of cheese. Serve immediately while hot.

Enjoy this delightful and authentic spaghetti carbonara as a satisfying meal for any occasion!