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Classic Spaghetti Carbonara with a Dash of Black Pepper
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 4 large eggs
- 1 cup of grated Pecorino Romano cheese
- 8 slices of pancetta or bacon, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt to taste
- 1 teaspoon of freshly ground black pepper
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to the package instructions. Drain well, reserving 1 cup of pasta water.
- In a medium bowl, whisk together 4 large eggs and 1 cup of grated Pecorino Romano cheese. Set aside.
- In a large skillet, cook 8 slices of chopped pancetta or bacon over medium heat until crispy. Add 4 cloves of minced garlic and cook for an additional 1-2 minutes.
- Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to combine and remove from heat.
- Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Drizzle 1 tablespoon of olive oil over the pasta and toss to combine. Season with salt to taste.
- Serve the spaghetti carbonara in individual bowls, garnished with 1 teaspoon of freshly ground black pepper on top. Enjoy!
The history of Classic Spaghetti Carbonara dates back to the mid-20th century in Rome, Italy. This iconic dish is believed to have been created as a hearty meal for Italian charcoal workers. The combination of al dente spaghetti, crispy pancetta or guanciale, creamy egg, and sharp Pecorino Romano cheese creates a rich and indulgent flavor. The addition of a dash of black pepper adds a subtle heat and depth to the dish, enhancing its overall complexity. Chefs like Ada Boni and Felice Lattanzi have contributed to popularizing this dish, and it has become a staple in Italian cuisine. Today, the best versions of Spaghetti Carbonara can be found in authentic Italian trattorias and osterias, particularly in Rome and the Lazio region. The key to a perfect Carbonara lies in using high-quality ingredients, such as fresh eggs, aged Pecorino Romano cheese, and the right amount of black pepper to balance the flavors. While the traditional recipe calls for pancetta or guanciale, some variations use bacon as a substitute. However, purists argue that the smoky flavor of pancetta or guanciale is essential for an authentic taste. When preparing this dish, it's crucial to achieve the ideal creamy texture without scrambling the eggs, making it a delicate yet rewarding culinary endeavor.
20 min
4
550 calories
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