Description
Classic Italian Carbonara Pasta features al dente spaghetti coated in a creamy sauce made from eggs, Parmesan cheese, and crispy pancetta. This quick and flavorful dish is perfect for a satisfying meal in under 30 minutes, combining simple ingredients to create rich, comforting flavors.
Ingredients
Scale
Pasta
- 200g spaghetti
Carbonara Sauce
- 2 large eggs
- 50g Parmesan cheese, grated
- Freshly cracked black pepper, to taste
- Salt, to taste
Additional Ingredients
- 100g pancetta or guanciale, diced
- 2 cloves garlic, minced
Instructions
- Cook the spaghetti: Boil a large pot of salted water and cook 200g of spaghetti until al dente, about 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Sauté the pancetta: In a skillet over medium heat, cook 100g diced pancetta or guanciale until crispy, about 4-5 minutes, stirring occasionally. Add the minced garlic in the last minute of cooking to soften it without burning.
- Prepare the egg mixture: In a bowl, whisk together 2 large eggs and 50g grated Parmesan cheese until smooth. Season generously with freshly cracked black pepper to add flavor and a mild heat.
- Combine pasta and pancetta off heat: Drain the spaghetti and immediately add it to the skillet with the pancetta (off the heat to avoid scrambling the eggs). Quickly pour in the egg and Parmesan mixture while tossing the pasta continuously to create a creamy sauce.
- Adjust the sauce: Add reserved pasta water a little at a time as needed to loosen the sauce and achieve a silky, creamy texture that coats the spaghetti evenly.
- Serve immediately: Plate the Carbonara and top with additional grated Parmesan and freshly cracked black pepper for extra taste. Serve warm for the best experience.
Notes
- Be sure to toss the pasta off the heat to prevent the eggs from scrambling.
- Pasta water is essential to adjust the sauce consistency and help it cling to the spaghetti.
- Use guanciale for the most traditional flavor, but pancetta is a great substitute.
- Freshly cracked black pepper enhances the flavor; don’t skimp on it.
- This recipe is best served immediately as the creamy texture can change if left to sit.
