Pasta Carbonara is a classic Italian dish known for its creamy, rich sauce made with eggs, cheese, pancetta, and black pepper. Here’s a traditional recipe for making this delicious pasta:
Ingredients:
- 12 oz (340g) spaghetti or fettuccine
- 4 oz (115g) pancetta or guanciale, diced (bacon can be used as a substitute)
- 2 large eggs
- 1 cup (100g) grated Pecorino Romano or Parmesan cheese
- 2 garlic cloves, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (if needed)
Instructions:
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Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
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Prepare the Sauce:
- In a bowl, whisk together the eggs and grated cheese until well combined. Set aside.
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Cook the Pancetta:
- Heat a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy and golden, about 5-7 minutes. If the pancetta releases too much fat, you can drain some off, but leave enough to coat the pasta.
- If using garlic, add it to the skillet with the pancetta and cook for about 30 seconds until fragrant.
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Combine Pasta and Pancetta:
- Add the drained pasta to the skillet with the pancetta. Toss to combine and coat the pasta with the rendered fat.
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Finish the Sauce:
- Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, gradually add some reserved pasta cooking water, a little at a time, until you reach your desired consistency.
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Season and Serve:
- Season with salt and plenty of freshly ground black pepper.
- Serve immediately, garnished with additional grated cheese and a bit more black pepper if desired.
Tips:
- Timing: The key to a perfect Carbonara is to ensure that the pasta is hot enough to cook the eggs, but not so hot that it scrambles them. Removing the skillet from the heat before adding the egg mixture helps prevent this.
- Cheese: Pecorino Romano is the traditional choice for Carbonara, but Parmesan can also be used. The cheese should be finely grated for the best texture in the sauce.
- Pasta Water: The reserved pasta cooking water is starchy and helps to adjust the consistency of the sauce and make it creamier.
Enjoy your creamy and delicious Pasta Carbonara!
