Authentic Spaghetti Carbonara: A Classic Italian Dish

Bythemeatflix

Ingredients:

  • 12 ounces spaghetti
  • 4 ounces pancetta or guanciale, diced (use guanciale for a more traditional flavor)
  • 2 large eggs (preferably at room temperature)
  • 1 cup grated Pecorino Romano cheese (or a mix of Pecorino and Parmesan)
  • Freshly ground black pepper
  • Salt (for pasta water)

Instructions:

  1. Boil the Pasta:
    • Bring a large pot of salted water to a boil. The water should taste like the sea. Add the spaghetti and cook according to the package instructions until al dente (usually about 8-10 minutes). Reserve about 1 cup of pasta water before draining.
  2. Cook the Pancetta:
    • In a large skillet, heat over medium heat. Add the diced pancetta or guanciale. Cook for about 5-7 minutes, stirring occasionally, until the meat is crispy and golden brown. Remove the skillet from the heat but keep it warm.
  3. Prepare the Sauce:
    • While the pasta is cooking, crack the eggs into a mixing bowl. Add the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper (about 1 teaspoon or more, to taste). Whisk together until well combined. The mixture should be creamy and smooth.
  4. Combine Pasta and Sauce:
    • Once the pasta is cooked and drained, quickly add it to the skillet with the pancetta. Toss to combine and let it cool slightly for about 1 minute (this helps prevent the eggs from scrambling when added).
  5. Add the Egg Mixture:
    • Pour the egg and cheese mixture over the warm pasta, tossing quickly and thoroughly to coat the spaghetti evenly. The heat from the pasta will gently cook the eggs, creating a creamy sauce. If the sauce is too thick, gradually add reserved pasta water, a little at a time, until you reach your desired consistency.
  6. Serve:
    • Plate the spaghetti carbonara immediately, garnishing with additional grated cheese and freshly cracked black pepper. You can also add a sprinkle of fresh parsley for color if desired.

Tips for the Perfect Carbonara:

  • Use Quality Ingredients: The simplicity of this dish means that each ingredient matters. Opt for high-quality pasta, cheese, and meat.
  • Egg Temperature: Room temperature eggs mix better and help create a creamy sauce.
  • Pasta Water: Always reserve some pasta water to adjust the sauce consistency. The starchy water helps emulsify the sauce.
  • Serve Immediately: Carbonara is best enjoyed fresh. The sauce can become clumpy if it sits too long.

Buon Appetito!

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