Spaghetti Carbonara

Spaghetti Carbonara Recipe

Ingredients:

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta or guanciale, diced
• 2 large eggs
• 1 large egg yolk
• 1 cup (100g) grated Parmesan or Pecorino Romano cheese
• 2 cloves garlic, peeled and lightly crushed
• Freshly ground black pepper
• Salt (for pasta water)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Cook the Spaghetti:
   • 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, then drain the spaghetti.
2. Prepare the Pancetta or Guanciale:
   • While the pasta is cooking, heat a large skillet over medium heat.
   • Add the diced pancetta or guanciale and cook until it becomes crispy and golden, about 5-7 minutes.
   • Add the crushed garlic cloves to the pan for the last 2 minutes of cooking to infuse flavor, then remove and discard them.
   • Turn off the heat and set the skillet aside.
3. Make the Carbonara Sauce:
   • In a mixing bowl, whisk together the eggs, egg yolk, and grated cheese until well combined.
   • Season with a generous amount of freshly ground black pepper.
4. Combine Pasta and Sauce:
   • Once the spaghetti is cooked and drained, add it to the skillet with the pancetta or guanciale.
   • Toss the pasta in the pan to coat it with the rendered fat from the pancetta.
   • Slowly pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to ensure the eggs don’t scramble. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
   • If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency.
5. Serve:
   • Divide the spaghetti carbonara into serving plates.
   • Top with additional grated cheese and a sprinkle of freshly ground black pepper.
   • Garnish with chopped parsley if desired.

Tips:

• Use the right ingredients: Traditional carbonara uses guanciale (cured pork cheek) and Pecorino Romano cheese. Pancetta and Parmesan are good substitutes if you can’t find them.
• Be quick: The key to a creamy carbonara sauce is to toss the egg mixture with the hot pasta quickly, so the residual heat cooks the eggs without scrambling them.
• Adjust with pasta water: If the sauce is too thick, the reserved pasta water can help thin it out and add extra creaminess.

Enjoy your homemade Spaghetti Carbonara, a simple yet indulgent dish that’s perfect for any occasion!