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Spaghetti Carbonara Recipe

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Spaghetti Carbonara is an iconic Italian pasta dish that combines creamy eggs, cheese, crispy pancetta or guanciale, and freshly ground black pepper. The beauty of this dish lies in its simplicity—just a few ingredients come together to create a rich, flavorful, and comforting meal that’s perfect for any occasion.

 

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. Cook the spaghetti until al dente, following the package instructions. Reserve 1 cup of pasta water before draining the pasta.
  • Cook the pancetta or guanciale:
    • In a large skillet, heat olive oil over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 4-5 minutes. If you’re using garlic, add the smashed clove to the skillet and cook for an additional minute for extra flavor, then discard the garlic.
  • Prepare the carbonara sauce:
    • In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, Parmesan cheese, and freshly ground black pepper until smooth and well-combined. Set aside.
  • Combine the pasta and pancetta:
    • Once the pasta is done and drained, add it to the skillet with the pancetta or guanciale. Toss the pasta to coat it in the rendered fat.
  • Make the carbonara sauce:
    • Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta and toss quickly to coat the pasta evenly. Add the reserved pasta water little by little until you achieve a creamy consistency. The heat from the pasta will cook the eggs, creating a silky, rich sauce.
  • Serve:
    • Season with additional black pepper and salt if needed. Garnish with fresh parsley and extra Parmesan, and serve immediately.

Notes

  • For extra flavor, you can use all Pecorino Romano or add a bit of your favorite cheese.
  • Be sure to work quickly once you add the egg mixture to avoid scrambling the eggs. The heat from the pasta should be enough to cook the eggs gently, forming a creamy sauce.
  • If you prefer a slightly richer dish, add a splash of heavy cream or more cheese to the sauce.
  • For authentic flavor, use guanciale instead of pancetta, if available.

Keywords: Spaghetti Carbonara, authentic carbonara, Italian carbonara, creamy pasta carbonara, pancetta spaghetti, guanciale carbonara, quick pasta recipe, egg-based sauce pasta, classic Italian pasta, creamy spaghetti recipe.

Find it online: https://inqelab.com/spaghetti-carbonara-recipe/