pasta carbonara
Pasta Carbonara is a classic Italian dish that combines al dente pasta with crispy pancetta, creamy eggs, and Pecorino Romano cheese. It's a simple yet rich meal that's perfect for dinner any night of the week.
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 pasta strainer
- 1 grater
Ingredients
- 400 g spaghetti
- 150 g pancetta or guanciale, diced
- 3 large eggs
- 100 g Pecorino Romano cheese, grated
- to taste salt
- to taste freshly ground black pepper
- fresh parsley, chopped Optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, dice the pancetta or guanciale and add it to a skillet over medium heat. Cook until crispy, about 5-7 minutes. Remove from heat.
- In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Season with salt and freshly ground black pepper.
- Once the pasta is drained, return it to the pot over low heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Incorporate the crispy pancetta and any rendered fat into the pasta, tossing to combine everything well.
- Serve immediately, garnished with additional grated cheese, freshly ground black pepper, and optional chopped parsley.
Notes
For a vegetarian version, you can substitute the pancetta with sautéed mushrooms.
To enhance the flavor, consider adding garlic to the pancetta while it cooks.
It's essential to work quickly when mixing the pasta with the egg mixture to avoid scrambling the eggs.