pasta carbonara recipe
Pasta Carbonara is a classic Italian dish that combines al dente spaghetti with a creamy sauce made from eggs, cheese, and pancetta. It's a quick and delicious meal perfect for any occasion.
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 whisk
- 1 pasta tongs or slotted spoon
- 1 grater
Ingredients
- 400 g spaghetti
- 150 g pancetta or guanciale, diced
- 4 large eggs
- 100 g Parmesan cheese, grated Can use a mixture of Parmesan and Pecorino Romano for richer flavor.
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper, freshly ground
- for garnish, optional fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, heat a skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes. Add the minced garlic and sauté for an additional minute. Remove from heat.
- In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper.
- Once the pasta is cooked, drain the spaghetti and add to the skillet with the pancetta. Toss well to combine.
- Remove the skillet from the heat and quickly add the egg and cheese mixture to the spaghetti, stirring constantly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
- Taste and adjust seasoning with more salt and black pepper if needed.
- Serve immediately, garnished with chopped parsley if desired.
Notes
For a richer flavor, you can use a mixture of Parmesan and Pecorino Romano cheese.
Be careful not to cook the eggs too much; the residual heat from the pasta will cook them gently and create the creamy sauce you desire.
If you'd like to add vegetables, consider incorporating peas or sautéed mushrooms for additional flavor and texture.