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Classic Spaghetti Carbonara
Created by: Howcan Team
Ingredients
- 12 ounces spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- In a medium bowl, whisk together 4 large eggs and 1 cup of grated Pecorino Romano cheese. Set aside.
- In a large skillet, cook 4 ounces of diced pancetta over medium heat until crispy, about 5 minutes. Add 2 cloves of minced garlic and cook for an additional 1 minute.
- Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to combine.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the spaghetti, tossing quickly to coat the pasta. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Season with 1 teaspoon of freshly ground black pepper and salt to taste. Toss to combine and serve immediately.
Carbonara is a classic Italian pasta dish with a rich history dating back to the mid-20th century. It originated in Rome, where it was created as a hearty meal for Italian charcoal workers. The dish is traditionally made with spaghetti, eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and black pepper. The creamy sauce is created by mixing raw eggs with the hot pasta, allowing them to cook and create a velvety texture. Chefs like Ada Boni and Felice Lattanzi have contributed to the popularity of carbonara, and today, it is a staple in Italian cuisine. For an authentic experience, visit Rome for the best carbonara.
20 min
4
650 calories
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