Description
Authentic Pasta Carbonara is a classic Italian dish featuring al dente spaghetti tossed with crispy pancetta or guanciale and a creamy sauce made from eggs and Pecorino Romano and Parmigiano-Reggiano cheeses. This comforting and rich pasta comes together quickly, making it a perfect meal for any occasion.
Ingredients
Scale
Pasta
- 400 grams spaghetti
- Salt to taste
- Freshly cracked pepper to taste
Meat
- 150 grams pancetta or guanciale
Sauce
- 4 large eggs
- 100 grams Pecorino Romano cheese, grated
- 50 grams Parmigiano-Reggiano cheese, grated
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the spaghetti until al dente, typically about 8-10 minutes depending on the brand, then drain, reserving some pasta water.
- Prepare the meat: While the pasta cooks, dice the pancetta or guanciale into small pieces for even cooking.
- Mix the sauce: In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano cheese until well combined and creamy.
- Cook the pancetta: In a pan over medium heat, cook the diced pancetta or guanciale until it becomes crispy and golden, rendering its fat.
- Combine pasta and meat: Add the hot drained spaghetti to the pan with the crispy pancetta, tossing well and removing from heat to avoid scrambling the eggs.
- Create the carbonara sauce: Quickly add the egg and cheese mixture to the pasta, stirring vigorously to create a creamy sauce that coats the spaghetti. Add reserved pasta water a little at a time as needed to reach a silky consistency.
- Season and serve: Adjust seasoning with extra cheese and freshly cracked black pepper to taste, then serve immediately.
Notes
- Use guanciale for the most authentic flavor, but pancetta is a good substitute.
- Work quickly when adding the egg mixture to prevent the eggs from scrambling.
- Reserve some pasta water to adjust sauce consistency.
- This recipe does not include cream; the creaminess comes solely from the eggs and cheese.
- Serve immediately for the best texture and flavor.
