Cook Time:
20 minutes
Spaghetti carbonara, a beloved Italian classic believed to originate from Rome, boasts a creamy sauce melding eggs, cheese (like Pecorino Romano), cured pork (like pancetta or guanciale), and black pepper. While replicating the dish at home can be challenging, it’s a rewarding endeavor with practice.
Servings:
6 servings
Ingredients
Method
Bring a large pot of water, two teaspoons salt, one tablespoon of extra virgin olive oil to a boil. Add the spaghetti and cook until al dente.
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it turns crispy and golden brown. Remove the skillet from the heat and set aside.
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Mix until well combined.
Once the spaghetti is cooked, reserve about 1/4 cup of the pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the crispy pancetta or guanciale. Toss everything together gently to combine.
Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the spaghetti evenly. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water to loosen it up.
Continue tossing the spaghetti until the sauce thickens slightly and coats the strands well, ensuring the eggs are fully cooked but not scrambled.
Taste and adjust seasoning with more black pepper if desired. Be cautious with adding salt, as both pancetta/guanciale and Pecorino Romano cheese are salty already.
Serve the spaghetti carbonara immediately, garnished with extra grated cheese and a sprinkle of black pepper on top.