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Pasta alla Carbonara with Fresh Parsley
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
- 1/4 cup of 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 the package instructions. Drain well, reserving 1/2 cup of pasta water.
- In a small 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, then remove the skillet from the heat.
- Pour the egg and cheese mixture over the hot pasta, and quickly toss to combine. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little 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 and toss to combine.
- Divide the pasta alla carbonara among serving plates, garnish with additional grated Pecorino Romano cheese and fresh parsley, and serve immediately.
Pasta alla Carbonara is a classic Italian dish with a rich history. Legend has it that it was created by Italian charcoal workers, or carbonai, who used the few ingredients they had on hand to make a hearty meal. The dish hails from Rome, where it's said to have been popularized after World War II. The key ingredients are simple but crucial: eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper. The addition of fresh parsley adds a burst of color and a hint of freshness to the creamy, savory dish. Today, the best versions of Pasta alla Carbonara can be found in authentic Roman trattorias, where skilled chefs expertly balance the creamy sauce with al dente pasta and crispy pancetta. It's important to get the sauce just right, ensuring it's creamy and not scrambled, and to use high-quality ingredients for the best flavor. While some variations of the dish may include cream or onions, purists argue that these additions detract from the dish's simplicity and purity of flavors. Whether you're in Rome or recreating the dish at home, the sprinkle of fresh parsley adds a delightful finishing touch to this timeless Italian favorite.
25 min
4
550 calories
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