Carbonara
Rome is where all the Italian Cuisine pasta dish carbonara initially popped up. It’s known for its creamy, savory sauce made without cream, using just a few simple ingredients
Ingredients
- 200g (7 oz) spaghetti or fettuccine
- 100g (3.5 oz) pancetta or guanciale (or bacon, diced)
- 2 large eggs
- 50g (1.75 oz) grated Parmesan or Pecorino Romano
- 1–2 cloves garlic (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (if using leaner bacon)
Instructions
Cook The Pasta
- Boil water in a large pot with a generous pinch of salt.
- Cook spaghetti until al dente, according to the package instructions.
- Reserve ½ cup of pasta water before draining.
Prepare The Sauce Base
- In a bowl, whisk together eggs, cheese, and a pinch of black pepper until smooth. Set aside.
Cook The Meat
- Heat a pan over medium heat. Add olive oil (if needed), then add pancetta or bacon.
- Cook until crispy and golden brown. Optionally add minced garlic for flavor, then discard after sautéing.
Combine Pasta And Sauce
- Add the hot drained pasta to the pan with the meat (remove from heat).
- Quickly pour in the egg-cheese mixture and toss thoroughly.
- Add a bit of reserved pasta water gradually to create a creamy sauce—do not scramble the eggs.
Finish And Serve
- Add more cheese and pepper to taste.
- Serve immediately while hot and creamy.