Spaghetti carbonara is a beloved Roman pasta dish known for its simplicity and rich flavors. Made with just a handful of ingredients, including eggs, cheese, pancetta, and black pepper, this recipe is the epitome of comfort food. With no cream involved, its creamy texture comes purely from the technique—perfect for weeknight dinners or impressing guests with minimal effort!
Equipment:
- Large pot
- Skillet
- Mixing bowl
- Whisk
- Tongs
- Grater
Ingredients:
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Parmesan cheese (or Pecorino Romano)
- Freshly ground black pepper (to taste)
- Salt (for pasta water)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- Prepare the Pancetta:
- While the pasta cooks, heat a skillet over medium heat. Add diced pancetta and cook until crispy, about 4–5 minutes. Remove from heat but keep the pancetta and rendered fat in the skillet.
- Make the Sauce:
- In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and a generous amount of black pepper.
- Combine Pasta and Pancetta:
- Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat.
- Create the Creamy Sauce:
- Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing continuously with tongs. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and coats the pasta.
- Season and Serve:
- Adjust seasoning with additional black pepper and a sprinkle of Parmesan cheese. Serve immediately.
Tips:
- Work quickly to prevent the eggs from scrambling; the residual heat from the pasta and skillet is enough to cook them gently.
- Use guanciale for a more traditional flavor, but pancetta or even thick-cut bacon works well.
- Serve with a simple green salad or crusty bread for a complete meal.
Spaghetti carbonara is a timeless Italian dish that brings together simple ingredients to create something extraordinary. Its creamy, cheesy sauce and crispy pancetta make every bite indulgent and satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe will become a favorite in your kitchen. Buon appetito!
Spaghetti Carbonara Recipe
Equipment
- Large pot
- Skillet
- Mixing bowl
- Whisk
- Tongs
- Grater
Ingredients
- 12 oz spaghetti
- 4 oz pancetta or guanciale diced
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Parmesan cheese or Pecorino Romano
- Freshly ground black pepper to taste
- Salt for pasta water
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
- Prepare the Pancetta:
- While the pasta cooks, heat a skillet over medium heat. Add diced pancetta and cook until crispy, about 4–5 minutes. Remove from heat but keep the pancetta and rendered fat in the skillet.
- Make the Sauce:
- In a mixing bowl, whisk together eggs, egg yolks, Parmesan cheese, and a generous amount of black pepper.
- Combine Pasta and Pancetta:
- Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat.
- Create the Creamy Sauce:
- Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing continuously with tongs. Gradually add reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and coats the pasta.
- Season and Serve:
- Adjust seasoning with additional black pepper and a sprinkle of Parmesan cheese. Serve immediately.
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