Description
Spaghetti Carbonara is a classic Italian pasta dish known for its creamy, rich sauce made from eggs, cheese, pancetta, and pepper. This simple yet flavorful dish requires just a few ingredients but delivers a deliciously indulgent meal. It’s perfect for a quick weeknight dinner or a special occasion with minimal prep time and maximum flavor.
Ingredients
Scale
- 12 oz spaghetti (or your favorite pasta)
- 2 tablespoons olive oil
- 4 oz pancetta or guanciale, diced
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- 1 garlic clove, smashed (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook the pancetta or guanciale:
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced pancetta (or guanciale) and cook until crispy, about 4-5 minutes. If using garlic, add the smashed clove to the skillet for the last minute of cooking for extra flavor, then remove and discard it.
- Prepare the carbonara sauce:
- In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of black pepper until smooth and creamy. Set aside.
- Combine the pasta and pancetta:
- Once the pasta is cooked and drained, add it directly to the skillet with the crispy pancetta. Toss to combine and coat the pasta in the rendered fat.
- Make the carbonara:
- Remove the skillet from the heat and immediately pour the egg and cheese mixture over the hot pasta. Quickly toss the pasta to coat evenly in the sauce, adding some reserved pasta water a little at a time to achieve a creamy consistency. The residual heat from the pasta will cook the eggs, creating a velvety sauce.
- Serve:
- Season with additional black pepper and salt to taste. Garnish with chopped fresh parsley if desired, and serve immediately.
Notes
- For a richer carbonara, you can use all Pecorino Romano or substitute with a blend of different cheeses.
- Be sure to toss the pasta quickly after adding the egg mixture to avoid scrambling the eggs.
- Guanciale (cured pork cheek) is the traditional meat used in carbonara, but pancetta is a good substitute if you can’t find guanciale.
- If you like a bit of extra flavor, you can add a splash of white wine to the pan after cooking the pancetta before adding the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian