Here’s a classic recipe for spaghetti alla carbonara, a delicious Italian dish that’s both simple and satisfying!
Spaghetti alla Carbonara
Ingredients
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale (or pancetta), diced
- 3 large eggs
- 100g (3.5 oz) Pecorino Romano cheese, grated
- Freshly cracked black pepper
- Salt (for pasta water)
- Optional: chopped parsley for garnish
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- Cook the Guanciale:
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until it’s crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Sauce:
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of black pepper until well combined.
- Combine:
- Once the pasta is drained, add it to the skillet with the guanciale (if the skillet has cooled, heat it gently). Quickly pour in the egg and cheese mixture, tossing the pasta vigorously. The residual heat will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a bit of reserved pasta water until you reach your desired consistency.
- Serve:
- Plate the carbonara, adding more grated cheese and black pepper on top to taste. Garnish with chopped parsley if desired.
Tips
- Eggs: For an even creamier texture, use a combination of whole eggs and egg yolks.
- Cheese: Pecorino Romano is traditional, but you can mix in some Parmigiano-Reggiano for a different flavor.
- Pasta Water: The starchy pasta water helps to emulsify the sauce, making it silky smooth.
Enjoy your homemade spaghetti alla carbonara! Buon appetito!
Copy
