Recipe: Classic Spaghetti Carbonara
Ingredients:
- 350g spaghetti
- 200g pancetta or guanciale, diced
- 3 large eggs
- 100g Parmesan cheese, finely grated
- 2 cloves garlic, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- Extra virgin olive oil
Instructions:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Prepare the Sauce: While the spaghetti is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil and the diced pancetta or guanciale. Cook until the pancetta is golden and crispy, about 5-7 minutes. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with freshly ground black pepper to taste.
Combine the Pasta and Sauce: Once the spaghetti is cooked and drained, add it to the skillet with the crispy pancetta and garlic. Toss to combine and coat the spaghetti with the rendered fat from the pancetta.
Add the Egg Mixture: Remove the skillet from heat. Quickly pour the egg and Parmesan mixture over the hot spaghetti, tossing continuously to prevent the eggs from scrambling. The residual heat from the spaghetti will gently cook the eggs, creating a creamy sauce.
Adjust the Consistency: If the pasta seems dry, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
Serve: Divide the spaghetti carbonara among serving plates. Garnish with additional grated Parmesan cheese and freshly ground black pepper, if desired. Serve immediately while hot.
Note: Traditional spaghetti carbonara does not contain cream, onions, or peas. It relies solely on eggs, cheese, and cured pork for its creamy texture and rich flavor. Enjoy this classic Italian dish as a comforting and satisfying meal any day of the week!
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