Spaghetti Carbonara is a heavenly Italian pasta dish, so delicious and very easy to make. The traditional Roman dish is made with eggs, cheese, pepper, and guanciale (Italian cured meet made from pork, similar to the pancetta). The cheese to use is usually Pecorino Romano, Parmigiano-Reggiano or a combination of the two.
During the years this recipe has had many variations as the recipe travels around the world, one of them being the addition of cream to the sauce. Never tell an Italian you added cream to the carbonara, they believe it to be a tragedy if you do so! When done properly, the combination of eggs, cheese and starchy water will create the creamy and silky sauce.
Servings: 4
Ingredients:
400 grams of spaghetti
1-2 cloves of garlic (crushed)
300 grams of pancetta (or bacon)
6 eggs
80 grams of Parmesan cheese (or Pecorino Romano)
Black pepper
Salt
Fresh parsley (for garnish)
Preparation:
Start by finely grating the Parmesan cheese.
Beat the eggs in a bowl, add the Parmesan cheese and season with salt and black pepper.
Cook the spaghetti in salted water until it is al dente according to the package instructions.
Cut the pancetta into small cubes and set aside. In a medium pan add crushed garlic and the pancetta. Cook until crispy (Remove from pan and place in a plate lined with a paper towel to remove the excess grease). Discard the garlic.
Drain the spaghetti and reserve some of the cooking water.
Add the spaghetti to the pan and some of the cooking water, toss in the pancetta. Turn the heat to low and add the egg mixture. Quickly toss to coat the pasta (about 40 seconds).
Remove from heat. If the sauce is too thick, add more cooking water until it is silky and creamy. Taste for seasoning.
Serve immediately and garnish with Parmesan cheese and parsley.
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