CategoryMain Courses, Meat, Pasta
Spaghetti Carbonara is a traditional Roman pasta dish known for its creamy texture and rich flavor, achieved without using cream. Made with crispy pancetta, eggs, Parmesan cheese, and freshly cracked black pepper, it’s a quick and indulgent meal perfect for any occasion.
For the Pasta
12 oz spaghetti
2 large eggs
2 large egg yolks
1 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
4 oz pancetta or guanciale (diced)
2 cloves garlic (optional, for flavoring the oil)
1 tsp freshly ground black pepper (plus extra for garnish)
1 tbsp olive oil (if needed for cooking pancetta)
Salt (for pasta water)
For Garnish
Extra Parmesan cheese
Fresh parsley (chopped, optional)
Cook the Pasta
1
- Boil Water:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions (about 8-10 minutes).
- Reserve Pasta Water:
- Before draining, reserve 1 cup of pasta water to use for the sauce. Drain the spaghetti and set aside.
Prepare the Egg Mixture
2
- Whisk Eggs:
- In a mixing bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and freshly ground black pepper. Set aside.
Cook the Pancetta
3
- Render Fat:
- In a large skillet or frying pan, cook the pancetta over medium heat until crispy and golden, about 5-7 minutes. If the pancetta is lean, add a drizzle of olive oil to help it crisp up.
- Optional Garlic:
- Add the garlic cloves to the pan during the last minute of cooking to infuse flavor, then remove them before proceeding.
Combine and Toss
4
- Reheat Pasta:
- Add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
- Add Egg Mixture:
- Remove the pan from heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce.
- Adjust Consistency:
- Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Serving Suggestions
5
- Plate the Pasta:
- Divide the carbonara among plates or bowls.
- Garnish:
- Top with extra grated Parmesan, a sprinkle of freshly ground black pepper, and chopped parsley if desired.
Pro Tips
6
- Keep It Creamy: Work quickly when tossing the egg mixture with the hot pasta to ensure the sauce emulsifies without curdling.
- Authentic Flavor: Use guanciale (cured pork cheek) for a traditional taste, but pancetta works as a great substitute.
- Extra Richness: Save some extra cheese and pasta water to adjust the sauce after plating, if necessary.
Ingredients
For the Pasta
12 oz spaghetti
2 large eggs
2 large egg yolks
1 cup grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
4 oz pancetta or guanciale (diced)
2 cloves garlic (optional, for flavoring the oil)
1 tsp freshly ground black pepper (plus extra for garnish)
1 tbsp olive oil (if needed for cooking pancetta)
Salt (for pasta water)
For Garnish
Extra Parmesan cheese
Fresh parsley (chopped, optional)
Directions
Cook the Pasta
1
- Boil Water:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions (about 8-10 minutes).
- Reserve Pasta Water:
- Before draining, reserve 1 cup of pasta water to use for the sauce. Drain the spaghetti and set aside.
Prepare the Egg Mixture
2
- Whisk Eggs:
- In a mixing bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and freshly ground black pepper. Set aside.
Cook the Pancetta
3
- Render Fat:
- In a large skillet or frying pan, cook the pancetta over medium heat until crispy and golden, about 5-7 minutes. If the pancetta is lean, add a drizzle of olive oil to help it crisp up.
- Optional Garlic:
- Add the garlic cloves to the pan during the last minute of cooking to infuse flavor, then remove them before proceeding.
Combine and Toss
4
- Reheat Pasta:
- Add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat.
- Add Egg Mixture:
- Remove the pan from heat to prevent scrambling the eggs. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously to create a creamy sauce.
- Adjust Consistency:
- Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
Serving Suggestions
5
- Plate the Pasta:
- Divide the carbonara among plates or bowls.
- Garnish:
- Top with extra grated Parmesan, a sprinkle of freshly ground black pepper, and chopped parsley if desired.
Pro Tips
6
- Keep It Creamy: Work quickly when tossing the egg mixture with the hot pasta to ensure the sauce emulsifies without curdling.
- Authentic Flavor: Use guanciale (cured pork cheek) for a traditional taste, but pancetta works as a great substitute.
- Extra Richness: Save some extra cheese and pasta water to adjust the sauce after plating, if necessary.
Notes
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