Recipe: Classic Spaghetti Carbonara

 

Ingredients:

• 350g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs, beaten
• 1 cup freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare 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 1 cup of pasta water, then drain the spaghetti and set aside.

2. Cook the Pancetta/Guanciale:

   • In a large skillet or frying pan, cook the diced pancetta or guanciale over medium heat until it becomes crispy and golden brown, about 5-7 minutes. Remove from the pan and set aside, leaving the rendered fat in the pan.

3. Prepare the Sauce:

   • In the same skillet with the rendered fat from the pancetta/guanciale, add the minced garlic and cook over medium heat until fragrant, about 1 minute.

4. Combine the Ingredients:

   • In a bowl, whisk together the beaten eggs and grated Parmesan cheese until well combined. Season with freshly ground black pepper.

5. Bring It Together:

   • Reduce the heat to low and add the cooked spaghetti to the skillet with the garlic and rendered fat. Toss well to coat the spaghetti with the flavors.
   • Remove the skillet from the heat and slowly pour the beaten egg and cheese mixture over the spaghetti, tossing continuously to coat the pasta evenly. The residual heat will cook the eggs and create a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out.
   • Add the cooked pancetta/guanciale back to the skillet and toss to combine with the pasta.

6. Serve:

   • Divide the spaghetti carbonara among serving plates or bowls. Garnish with freshly chopped parsley and an extra sprinkle of grated Parmesan cheese, if desired.
   • Serve immediately, while hot, and enjoy the creamy, savory goodness of this classic Italian dish!

Note: It's important to toss the egg and cheese mixture with the pasta off the heat to prevent the eggs from scrambling. The residual heat from the pasta will gently cook the eggs, creating a creamy and luxurious sauce. Adjust the seasoning with salt and pepper according to your taste preferences.