Spaghetti Carbonara Recipe

Master the Art of Spaghetti Carbonara: A Culinary Delight

Making Spaghetti Carbonara at home is not only straightforward but also a delightful way to bring a piece of Italian culinary tradition to your table. With just a few key ingredients, you can whip up this classic dish that’s sure to impress. Here’s the recipe to get it just right.

Ingredients

• 12 ounces (340 grams) spaghetti
• 2 large eggs
• 1 cup grated Pecorino Romano cheese (or Parmesan if you prefer)
• 4 ounces (115 grams) pancetta or guanciale, diced
• 2 cloves garlic, minced (optional)
• Freshly ground black pepper
• Salt (for pasta water)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Pasta:

1. Boil Water: Fill a large pot with water, add a pinch of salt, and bring it to a boil.
2. Cook Pasta: Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

2. Prepare the Sauce:

1. Mix Eggs and Cheese: In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.

3. Cook the Pancetta (or Guanciale):

1. Heat a Pan: In a large skillet, cook the pancetta or guanciale over medium heat until it becomes crispy and the fat is rendered. This should take about 5-7 minutes.
2. Optional Garlic: If using garlic, add it to the skillet with the pancetta and cook for another minute until fragrant. Be careful not to burn the garlic.

4. Combine Pasta and Sauce:

1. Add Spaghetti to Pan: Reduce the heat to low and add the drained spaghetti to the skillet with the pancetta. Toss to coat the pasta with the rendered fat.
2. Add Egg Mixture: Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing the pasta constantly to create a creamy sauce. If the sauce is too thick, gradually add some reserved pasta water, a little at a time, until you reach the desired consistency.

5. Season and Serve:

1. Season: Season with freshly ground black pepper to taste. The cheese and pancetta are salty, so additional salt might not be necessary.
2. Garnish: Sprinkle with chopped fresh parsley if desired.

6. Serve:

1. Plate: Serve the spaghetti carbonara immediately while it’s hot.
2. Enjoy: Enjoy your delicious homemade spaghetti carbonara!

Tips:

• Work Quickly: When adding the egg mixture, work quickly and off the heat to prevent the eggs from scrambling.
• Pasta Water: The reserved pasta water helps to make the sauce creamy and smooth, so don’t forget to save some before draining the pasta.
• Cheese: Pecorino Romano is traditional, but Parmesan can be used if you prefer a milder flavor.

Enjoy your homemade Spaghetti Carbonara!