Description
A classic Italian spaghetti carbonara recipe featuring crispy pancetta, creamy egg and Parmesan sauce, and freshly cracked black pepper, prepared in just 25 minutes for a rich and satisfying meal.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Pancetta and Aromatics
- 4 oz pancetta, diced
- 2 cloves garlic, minced
Sauce
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- Freshly cracked black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the Pancetta: In a large skillet over medium heat, sauté the diced pancetta until crispy and golden brown. Add minced garlic and cook briefly until fragrant, about 30 seconds.
- Create the Sauce: In a bowl, whisk together the eggs and freshly grated Parmesan cheese until smooth. Season generously with freshly cracked black pepper.
- Combine Everything: Add the drained spaghetti to the skillet with the pancetta while still hot. Remove skillet from heat and quickly pour in the egg and cheese mixture, tossing continuously to coat the pasta without scrambling the eggs.
- Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water while tossing until you achieve a creamy sauce that clings perfectly to the pasta.
- Serve Immediately: Plate your carbonara while warm and garnish with additional Parmesan cheese and freshly cracked black pepper as desired.
Notes
- Be sure to remove the skillet from heat before adding the egg mixture to prevent scrambling.
- Use freshly grated Parmesan for best flavor and texture.
- Reserve some pasta water to adjust sauce consistency as needed.
- Serve immediately for the best creamy texture.
- Substitute pancetta with guanciale or bacon if pancetta is unavailable.
