Classic Spaghetti Carbonara

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Introduction

Spaghetti Carbonara is a classic Roman pasta dish that combines eggs, cheese, pancetta (or guanciale), and black pepper to create a creamy, rich sauce. The beauty of this dish lies in its simplicity and the balance of flavors—salty pancetta, creamy eggs, and sharp Pecorino Romano cheese. It’s the perfect comfort food for any pasta lover!

Ingredients (Quantities)

  • Spaghetti: 400g (14oz)
  • Pancetta or guanciale (Italian cured pork): 150g (5oz), diced
  • Eggs: 4 large (use 3 whole eggs and 1 egg yolk for a richer sauce)
  • Pecorino Romano cheese: 1 cup (100g), finely grated
  • Parmesan cheese: 1/2 cup (50g), finely grated
  • Garlic: 1 clove, peeled (optional, for flavoring oil)
  • Black pepper: Freshly ground, to taste
  • Olive oil: 1 tablespoon (optional, if needed to cook pancetta)
  • Salt: For pasta water and seasoning

Optional Ingredients

  • Fresh parsley: 2 tablespoons, chopped (for garnish)
  • Cream: Some recipes use a splash of cream for a richer texture, but traditional Carbonara doesn’t need it.
  • Red pepper flakes: A pinch, if you like a little heat

Instructions

  1. Cook the pasta:
    • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes (follow the package instructions for best results).
    • Reserve 1 cup of pasta cooking water, then drain the pasta.
  2. Prepare the pancetta/guanciale:
    • While the pasta is cooking, heat a large skillet over medium heat.
    • Add the diced pancetta or guanciale and sauté for about 5-7 minutes, until it becomes crispy and golden. If the pancetta is lean, add a little olive oil to prevent it from burning.
    • Optional: Add the peeled garlic clove to the skillet to infuse the oil with flavor, then remove it once it becomes fragrant.
  3. Make the carbonara sauce:
    • In a mixing bowl, whisk together the eggs, egg yolk, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.
    • The mixture should be thick and creamy, so adjust the cheese-to-egg ratio if needed. Set aside.
  4. Combine the pasta and pancetta:
    • Once the pasta is drained, quickly add it to the skillet with the cooked pancetta (off the heat to avoid scrambling the eggs).
    • Toss to coat the pasta in the rendered fat from the pancetta, ensuring it’s well mixed.
  5. Make the creamy sauce:
    • Slowly pour the egg and cheese mixture into the hot pasta while tossing vigorously (it’s important to do this off the heat to prevent the eggs from scrambling).
    • Add the reserved pasta water, a little at a time, until the sauce reaches a creamy, smooth consistency. You may not need all the pasta water—use just enough to make the sauce silky.
  6. Serve:
    • Taste the pasta and adjust seasoning with additional black pepper and salt if needed.
    • Garnish with extra grated cheese and a sprinkle of freshly ground black pepper.
    • Serve immediately, enjoying the creamy texture and rich flavors of this classic dish!

Tips for Success

  • Fresh eggs are essential for making the creamy carbonara sauce. Use the best quality eggs you can find.
  • Don’t overcook the pancetta/guanciale—it should be crispy but not burnt.
  • The heat from the pasta is what creates the creamy sauce, so be sure to toss the eggs and cheese mixture in quickly.
  • For an extra indulgent touch, use guanciale (cured pork cheek) for a more authentic flavor.

Recommendations

  • Pair your Classic Spaghetti Carbonara with a glass of white wine, such as Pinot Grigio or Chardonnay, for a well-rounded meal.
  • Serve with a light green salad or sautéed vegetables to balance the richness of the dish.

Nutrition Information (per serving, based on 4 servings)

  • Calories: 550
  • Carbohydrates: 55g
  • Protein: 24g
  • Fat: 28g
  • Sugar: 2g
  • Fiber: 2g

This Classic Spaghetti Carbonara is the ultimate comfort food with its creamy texture, savory pancetta, and deliciously cheesy sauce. A quick and simple dish that’s sure to satisfy your pasta cravings! 🍝🥓

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