Description
A classic Italian Carbonara Pasta recipe featuring al dente spaghetti tossed with crispy pancetta, a creamy egg and Parmesan sauce, and seasoned with garlic, salt, and freshly cracked black pepper. Ready in just 25 minutes, this dish is a rich and comforting meal perfect for a quick yet indulgent dinner.
Ingredients
Scale
Pasta
- 200g spaghetti
Sauce and Toppings
- 2 large eggs
- 50g Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
Meat
- 100g pancetta or guanciale, diced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve 1 cup of the pasta cooking water to help adjust the sauce consistency later.
- Sauté Pancetta: In a skillet over medium heat, cook the diced pancetta until it becomes crispy and browned, about 4-5 minutes. This will render the fat that flavors the dish.
- Prepare Egg Mixture: In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Generously add freshly cracked black pepper, which adds the classic peppery kick to Carbonara.
- Combine Pasta and Pancetta: Remove the skillet from heat to prevent the eggs from scrambling. Add the hot drained pasta to the pancetta in the skillet and start tossing quickly.
- Add Egg Sauce: Immediately pour the egg and Parmesan mixture into the pasta and continue tossing vigorously. The residual heat from the pasta cooks the eggs gently, creating a creamy, silky sauce without scrambling.
- Adjust Sauce Consistency: Add reserved pasta water a little at a time as needed to achieve a smooth and creamy sauce that coats the pasta evenly.
- Serve: Plate the Carbonara immediately. Garnish with extra Parmesan cheese and freshly cracked black pepper for added flavor and presentation.
Notes
- Use fresh eggs for best flavor and texture in the sauce.
- Guanciale can be used instead of pancetta for a more traditional taste.
- Do not add cream; authentic Carbonara relies on eggs and cheese for creaminess.
- Work quickly when mixing eggs with hot pasta to avoid scrambled eggs.
- Reserve some pasta water to adjust sauce consistency as needed.
