pasta carbonara
Pasta Carbonara is a classic Italian dish made with spaghetti, eggs, cheese, pancetta, and black pepper. This creamy, savory dish is quick to prepare but offers rich flavors that make it a favorite among pasta lovers.
Equipment
- 1 large pot
- 1 cooking spoon
- 1 mixing bowl
- 1 whisk or fork
- 1 colander
- 1 skillet or frying pan
- 1 grater for cheese
Ingredients
- 400 grams spaghetti
- 150 grams pancetta (or guanciale) For an authentic flavor, use guanciale instead of pancetta.
- 4 large eggs
- 100 grams Parmesan cheese (grated)
- 50 grams Pecorino cheese (grated)
- to taste freshly ground black pepper
- for pasta water salt
Instructions
- Start by boiling a large pot of salted water. Once boiling, add the spaghetti and cook according to package instructions until al dente.
- While the pasta is cooking, cut the pancetta into small cubes. In a skillet over medium heat, cook the pancetta until it becomes crispy, about 5-7 minutes. Then remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, grated Parmesan, grated Pecorino, and a generous amount of freshly ground black pepper until well combined. Set the mixture aside.
- Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander.
- Quickly add the hot spaghetti to the skillet with the pancetta, tossing to combine.
- Remove the skillet from heat and allow the pasta to cool slightly (about 1 minute).
- Gradually pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If necessary, add a little reserved pasta water to achieve the desired consistency.
- Serve immediately, garnished with additional grated cheese and freshly ground black pepper if desired.
Notes
For an authentic flavor, use guanciale instead of pancetta.
The heat from the pasta will cook the eggs gently, leading to a creamy sauce without scrambling the eggs.
It's best to enjoy Pasta Carbonara fresh as the sauce may not hold up well when reheated.