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Classic Spaghetti Carbonara with Fresh Parsley
Created by: Howcan Team
Ingredients
- 12 ounces spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 8 slices pancetta, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper 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 8 slices of chopped pancetta over medium heat until crispy. Add 4 cloves of minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the cooked spaghetti to the skillet with the pancetta and garlic. Toss to combine, then remove the skillet from the heat.
- Pour the egg and cheese mixture over the spaghetti, quickly tossing to coat the pasta. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up.
- Season with salt and black pepper to taste, then sprinkle with 1/4 cup of fresh parsley before serving.
- Divide the spaghetti carbonara among plates and serve immediately. 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 rich and creamy sauce is traditionally made with eggs, Pecorino Romano cheese, pancetta, and black pepper, creating a luscious coating for al dente spaghetti. The addition of fresh parsley adds a burst of color and a hint of freshness to the dish. While the original recipe calls for guanciale, a cured meat made from pork jowl, pancetta is commonly used as a substitute. Today, the best versions of this dish can be found in authentic Italian trattorias and osterias, where skilled chefs expertly balance the creamy sauce with the perfect amount of pancetta and cheese. It's important to get the sauce just right, ensuring it's creamy and well-emulsified without scrambling the eggs. While parsley is not a traditional ingredient in Carbonara, its addition can enhance the visual appeal and add a subtle herbaceous note to the dish, making it a delightful variation for those who enjoy a touch of freshness in their Carbonara.
20 min
4
550 calories
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