Spaghetti Carbonara
Spaghetti Carbonara, a timeless Italian pasta dish, is a culinary masterpiece celebrated for its simplicity and exquisite flavors. Hailing from the Lazio region of Italy, this classic recipe embodies the essence of Italian cooking with a minimalist yet rich combination of ingredients.
Servings: 2 people
Ingredients
- 200 g 7 oz spaghetti
- 100 g about 3.5 oz guanciale or pancetta, diced
- 2 large eggs
- 1 cup about 100g Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt
- Optional: Chopped parsley for garnish
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
Prepare the Sauce:
- While the pasta is cooking, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper in a bowl. Set aside.
Cook the Guanciale:
- In a skillet over medium heat, cook the diced guanciale or pancetta until it becomes crispy, about 4-5 minutes. Remove from heat.
Combine Pasta and Sauce:
- Once the pasta is cooked, reserve about 1/2 cup of pasta cooking water and drain the rest.
- Immediately toss the hot pasta with the egg and cheese mixture. The heat from the pasta will cook the eggs and create a creamy sauce.
- Add the cooked guanciale (or pancetta) and toss until well combined. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
Serve:
- Divide the Carbonara between two plates.
- Garnish with additional Pecorino Romano cheese, black pepper, and chopped parsley if desired.