Spaghetti alla Carbonara is a classic Roman pasta dish known for its creamy and rich sauce made with eggs, cheese, and crispy guanciale or pancetta. This recipe captures the authentic flavors of Italy and is a favorite among pasta enthusiasts worldwide.
Ingredients: 200g spaghetti. 150g guanciale or pancetta, diced. 2 large eggs. 50g Pecorino Romano cheese, grated. 50g Parmesan cheese, grated. Salt and black pepper to taste. 1 clove of garlic optional.
Instructions: Heat a large saucepan of salted water until it boils. When the spaghetti is al dente, add it and cook it as directed on the package. After draining the pasta, set aside 1 cup of the cooking water. Fry the chopped pancetta or guanciale in a different pan until it's crispy and golden brown. For added flavor, feel free to add a clove of garlic, but make sure to remove it before continuing. Whisk the eggs, Parmesan cheese, and Pecorino Romano cheese together in a bowl. Add a heaping pinch of black pepper for seasoning. Combine the pancetta or crispy guanciale with the cooked spaghetti. After taking the pan off of the burner, rapidly cover the pasta with the egg and cheese mixture. To evenly coat the spaghetti, give it a vigorous stir. To get a creamy consistency, thin the sauce with a small amount of the pasta cooking water that was set aside. Garnish with extra grated Pecorino Romano and black pepper, to taste, and serve right away. Savor your homemade carbonara spaghetti with all the fixings!
Prep Time: 10 minutes
Cook Time: 15 minutes
Dr. Gottardi
