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Pasta Carbonara
Created by: Nathanielmc1
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
- 1/2 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 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 4 ounces of diced pancetta over medium heat until crispy. Add 2 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 and remove from heat.
- Working quickly, pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
- Season with 1/2 teaspoon of freshly ground black pepper and salt to taste. Serve immediately and enjoy!
Pasta carbonara is a classic Italian dish with a rich history. It is believed to have originated in Rome, where it was created as a hearty meal for Italian charcoal workers. The dish typically consists of spaghetti, eggs, cheese, pancetta, and black pepper. The creamy sauce is made by combining eggs and cheese with the hot pasta, creating a luscious coating. While the exact origins of pasta carbonara 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 pasta carbonara, using high-quality ingredients like fresh eggs, aged Parmigiano-Reggiano cheese, and guanciale (cured pork jowl) is essential. While the traditional recipe calls for pancetta, some variations use bacon as a substitute. It's important to cook the pasta al dente and toss it with the egg and cheese mixture off the heat to achieve the perfect creamy texture. Whether you're in Rome or a local Italian trattoria, pasta carbonara is a must-try for any food enthusiast.
20 min
4
650 calories
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