Spaghetti Carbonara is a classic Italian pasta dish from Rome, made with egg, hard cheese (usually Pecorino Romano), pancetta (or guanciale), and pepper. The dish combines these ingredients with cooked spaghetti to create a creamy, rich, and flavorful sauce without the use of cream. The heat of the pasta cooks the raw eggs, melting the cheese and coating the spaghetti in a smooth sauce punctuated with crispy bits of pancetta and a spicy kick of black pepper.
Ingredients
- 400 grams (14 oz) of spaghetti
- 150 grams (5 oz) pancetta or guanciale, cut into small cubes
- 2 large eggs and 1 egg yolk
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt, to taste
Appliances and Special Utensils Needed
- Large pot for boiling pasta
- Large skillet or frying pan for cooking pancetta
- Mixing bowl for eggs and cheese
- Whisk or fork for beating eggs
- Cheese grater
- Colander for draining pasta
- Wooden spoon or spatula
Recipe for Spaghetti Carbonara
- Prepare Ingredients:
- Cut the pancetta or guanciale into small cubes.
- Beat the eggs and egg yolk in a mixing bowl. Add the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. Mix well to combine. Set aside.
- Cook the Pasta:
- Fill a large pot with water and bring to a boil. Add a pinch of salt and then add the spaghetti. Cook according to the package instructions until al dente.
- Reserve about 1 cup of pasta water and then drain the spaghetti in a colander.
- Cook the Pancetta:
- While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta or guanciale cubes and cook until they are crispy and golden. Remove from the heat.
- Combine Pasta and Pancetta:
- Add the drained spaghetti to the skillet with the pancetta. Toss well to coat the pasta in the pancetta fat.
- Make the Carbonara Sauce:
- Remove the skillet from the heat. Quickly pour the egg and cheese mixture into the pasta, stirring vigorously with a wooden spoon or spatula. The heat from the pasta will gently cook the eggs, forming a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
- Season and Serve:
- Taste and adjust the seasoning with salt and more black pepper if needed. Serve immediately, garnished with additional grated Pecorino Romano and a sprinkle of freshly ground black pepper.
Tips for Perfect Carbonara
- Use fresh eggs and quality cheese for the best flavor.
- Ensure the pasta is hot when mixing with the egg mixture to create a creamy sauce without scrambling the eggs.
- Serve immediately, as the pasta will continue to cook and may alter the texture of the sauce if left to sit.
This deliciously creamy and satisfying dish is perfect for a quick dinner that impresses with its depths of flavor and simplicity. Enjoy your meal!