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Pasta alla Carbonara
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 4 large eggs
- 1 cup of grated Pecorino Romano cheese
- 4 ounces of pancetta, diced
- 2 cloves of garlic, minced
- 1 teaspoon of freshly ground black pepper
- Salt to taste
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to the package instructions until al dente. Drain, reserving 1 cup of pasta water.
- In a 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. Add 2 cloves of minced garlic and cook for 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.
- Season with 1 teaspoon of freshly ground black pepper and salt to taste. Serve immediately.
Pasta alla carbonara is a classic Italian dish with a rich history. It is believed to have originated in Rome, where it was a favorite among the coal workers, or "carbonari," who inspired its name. The dish is traditionally made with spaghetti, eggs, Pecorino Romano cheese, guanciale, and black pepper. The creamy sauce is created by mixing the eggs and cheese with the hot pasta, creating a luscious coating. While the exact origins of the dish are debated, it has become a staple in Italian cuisine and is enjoyed worldwide. Chefs like Ada Boni and Felice Lattanzi have contributed to popularizing the dish, and today, it can be found in many authentic Italian restaurants. For the best version of this dish, seek out a restaurant in Rome or a renowned Italian chef who can expertly balance the creamy sauce and the savory guanciale. The key to a perfect pasta alla carbonara lies in using high-quality ingredients, especially the guanciale and Pecorino Romano cheese. While the traditional recipe is widely cherished, some chefs and home cooks also experiment with variations, such as using pancetta instead of guanciale or adding a splash of white wine to the sauce.
20 min
4
650 calories
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