Description
Embark on a delightful culinary journey with my Classic Spaghetti Carbonara, a dish that encapsulates the charm of traditional Italian cooking. This recipe, cherished for its creamy, comforting essence and simple elegance, offers a foolproof path to mastering one of Italy’s favorite comfort foods. Perfect for any occasion, whether a quiet dinner at home or a gathering with friends, this Carbonara is sure to impress.
Ingredients
Scale
- 400gspaghetti
- 150gpancetta or guanciale, chopped
- 2large eggs
- 1large egg yolk
- 1 cupfreshly grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring alarge potof salted water to boil. Add spaghetti and cook until al dente, approximately 8 minutes. Reserve 1 cup of the pasta cooking water, then drain.
- In a bowl,whisktogether eggs, egg yolk, and half of the cheese. Season generously with black pepper.
- In a skillet, cook pancetta over medium heat until crispy, about 5 minutes. Remove from heat.
- Add hot spaghetti to the skillet with pancetta. Pour in the egg mixture and stir quickly until the pasta is evenly coated and creamy. Add reserved pasta water a little at a time if needed.
- Serve immediately, garnished with remaining cheese and chopped parsley.
Notes
Ensure the pasta is hot when combining with the egg mixture to create a smooth sauce without scrambling the eggs.
Adjust the seasoning with salt and pepper, bearing in mind the saltiness of the pancetta and cheese.
Nutrition
- Calories: 650
- Sugar: 1g
- Fat: 22g
- Carbohydrates: 75g
- Protein: 25g