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Pasta alla Carbonara with Crispy Pancetta
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 4 ounces of pancetta, diced
- 2 cloves of garlic, minced
- 4 large eggs
- 1 cup of grated Pecorino Romano cheese
- 1/2 teaspoon of freshly ground black pepper
- Salt to taste
- 2 tablespoons of chopped fresh parsley
Instructions
- In a large pot of boiling salted water, cook 12 ounces of spaghetti according to the package instructions until al dente. Drain well, reserving 1/2 cup of pasta water.
- In a large skillet, cook 4 ounces of diced pancetta over medium heat until crispy, about 5-7 minutes. Using a slotted spoon, transfer the crispy pancetta to a plate lined with paper towels to drain excess grease. Leave the rendered fat in the skillet.
- Add 2 cloves of minced garlic to the skillet with the rendered fat and cook for 1-2 minutes until fragrant.
- In a bowl, whisk together 4 large eggs, 1 cup of grated Pecorino Romano cheese, and 1/2 teaspoon of freshly ground black pepper.
- Add the cooked spaghetti to the skillet with the garlic and toss to combine. Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing the pasta continuously to coat it evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Add the crispy pancetta back to the skillet and toss to distribute it throughout the pasta.
- Season with salt to taste and sprinkle with 2 tablespoons of chopped fresh parsley before serving.
- Divide the pasta alla carbonara with crispy pancetta among serving plates and enjoy immediately.
Pasta alla Carbonara is a classic Italian dish with a rich history. Originating in Rome, it was traditionally made with guanciale, a type of cured pork cheek. However, crispy pancetta has become a popular alternative, adding a delicious crunch to the dish. The creamy sauce is made with eggs, Pecorino Romano cheese, and black pepper, creating a luscious coating for the pasta. Renowned chefs like Gennaro Contaldo and Antonio Carluccio have popularized this dish, and it can be found in authentic Italian restaurants worldwide. To experience the best version of this dish, visit Rome or seek out a restaurant known for its traditional Roman cuisine. The key to a perfect Pasta alla Carbonara lies in achieving the right balance of creamy sauce, al dente pasta, and crispy pancetta.
25 min
4
550 calories
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