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One-Pot Spaghetti Carbonara
Created by: Howcan Team
Ingredients
- 12 oz spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 8 oz pancetta, diced
- 4 cloves garlic, minced
- 1/2 tsp black pepper
- Salt to taste
- 2 tbsp chopped fresh parsley
Instructions
- In a large pot, bring salted water to a boil. Add 12 oz of spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- In a bowl, whisk together 4 large eggs, 1 cup grated Pecorino Romano cheese, and 1/2 tsp black pepper. Set aside.
- In the same pot used to cook the spaghetti, cook 8 oz diced pancetta over medium heat until crispy, about 5 minutes. Add 4 cloves minced garlic and cook for an additional 1-2 minutes until fragrant.
- Reduce the heat to low and add the cooked spaghetti to the pot with the pancetta and garlic. Toss to combine.
- Pour the egg and cheese mixture over the spaghetti and quickly toss to coat the pasta. If the sauce is too thick, add some of the reserved pasta water to loosen it up.
- Season with salt to taste and sprinkle with 2 tbsp chopped fresh parsley. Toss once more to combine.
- Serve immediately, garnished with additional Pecorino Romano cheese and black pepper if desired. Enjoy!
One-pot spaghetti carbonara is a classic Italian dish that originated in Rome. It is believed to have been created as a hearty meal for Italian charcoal workers. The dish typically consists of spaghetti, pancetta or guanciale, eggs, Pecorino Romano cheese, and black pepper. The one-pot method simplifies the cooking process, allowing all the ingredients to come together in one pot, creating a creamy and flavorful sauce. Chefs like Gennaro Contaldo and Jamie Oliver have popularized this dish, showcasing its simplicity and deliciousness. While the traditional method is widely loved, some variations include adding cream or using different types of pasta. For the best one-pot spaghetti carbonara, sourcing high-quality pancetta or guanciale and using fresh eggs and cheese are crucial. Today, you can find exceptional versions of this dish in authentic Italian restaurants in Rome, where the recipe has been perfected over generations.
25 min
4
550 calories
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