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Spaghetti Carbonara
Created by: Howcan Team
Ingredients
- 12 oz spaghetti
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 oz pancetta, diced
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- In a large pot of boiling salted water, cook 12 oz of spaghetti 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 and 1 cup of grated Pecorino Romano cheese. Set aside.
- In a large skillet, cook 4 oz 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, then remove the skillet from the heat.
- 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 up.
- Season with 1/2 teaspoon of freshly ground black pepper and salt to taste. Toss to combine and ensure the spaghetti is evenly coated with the sauce.
- Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper if desired.
Spaghetti carbonara is a classic Italian pasta dish with a rich history. Originating in Rome, it was traditionally made with simple ingredients like eggs, cheese, guanciale, and black pepper. The dish's name is derived from "carbonaro," meaning charcoal burner, suggesting it was a favorite of charcoal workers. Today, it's a staple in Italian cuisine and has gained popularity worldwide. Chefs like Ada Boni and Felice Lattanzi have contributed to its evolution. The key to a perfect carbonara lies in using high-quality ingredients and achieving the right balance of creamy sauce and al dente pasta. For an alternative method, some chefs add cream, but purists stick to the traditional recipe. For an authentic experience, visit Rome for the best spaghetti carbonara.
20 min
4
550 calories
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