Spaghetti Carbonara is a super popular Italian dish loved for its rich taste and easy-to-eat, but still tasty ingredients. It’s all about the creamy sauce and thick pasta, showing off how good Italian cooking can be by mixing simple stuff like eggs, cheese, pancetta, and black pepper to make a delicious mix that just hits the spot. It first came from the Lazio area, especially Rome, and has a cool history that shows off the laid-back vibe of Italian food.
Ingredients:
- 1 pound spaghetti
- 4 ounces guanciale (or pancetta)
- 3 large eggs
- 1/2 cup grated Pecorino Romano cheese
- Black pepper
- Salt
Instructions:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water.
- While the pasta is cooking, cut the guanciale into small cubes. Cook in a large skillet over medium heat until crispy and rendered.
- Whisk together the eggs and Pecorino Romano cheese in a large bowl until smooth. Season generously with black pepper.
- Drain the pasta, reserving the pasta water. Add the pasta to the skillet with the rendered guanciale. Toss to coat.
- Remove the skillet from the heat and gradually add the egg mixture to the hot pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve immediately: Divide the carbonara among plates and serve hot.
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Spaghetti Carbonara
Indulge in the creamy goodness of Spaghetti Carbonara - a classic Italian dish made with eggs, cheese, pancetta, and pasta. Learn how to make it at home!
Ingredients
- 1 pound spaghetti
- 4 ounces guanciale (or pancetta)
- 3 large eggs
- ½ cup grated Pecorino Romano cheese
- Black pepper
- Salt
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water.
- While the pasta is cooking, cut the guanciale into small cubes. Cook in a large skillet over medium heat until crispy and rendered.
- Whisk together the eggs and Pecorino Romano cheese in a large bowl until smooth. Season generously with black pepper.
- Drain the pasta, reserving the pasta water. Add the pasta to the skillet with the rendered guanciale. Toss to coat.
- Remove the skillet from the heat and gradually add the egg mixture to the hot pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve immediately
