Classic Spaghetti Carbonara

Oh, how grateful I am to have such wonderful followers who share my passion for genuine, comforting dishes that bring smiles to dinner tables! Today, I’m over the moon to share a recipe that holds a special place in my heart—the Classic Spaghetti Carbonara. This dish is a beloved staple in Italian cuisine, known for its creamy texture, rich flavors, and the simplicity of its preparation. Trust me, the heavenly aroma that fills your kitchen as you cook this will transport you straight to the cobbled streets of Rome!

Introduction

Spaghetti Carbonara is a quintessential Italian pasta dish that’s both simple and sophisticated, making it perfect for a cozy family dinner or a last-minute meal for unexpected guests. It requires just a few quality ingredients and can be whipped up in no time. I promised you versatile, and here’s proof!

Ingredients

• 400 grams of spaghetti
• 150 grams of pancetta or guanciale, chopped
• 2 large eggs
• 1 large egg yolk
• 1 cup of freshly grated Pecorino Romano cheese
• Freshly ground black pepper
• Salt, to taste
• Fresh parsley, chopped (for garnish)

this Recipe

How to Make 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 minutes. Reserve 1 cup of pasta water before draining.
2. Prepare the Sauce: While the pasta cooks, beat the eggs, egg yolk, and half of the cheese together in a mixing bowl. Season with a generous amount of black pepper.
3. Cook the Pancetta: In a large skillet, cook the pancetta over medium heat until it’s crispy, about 5 minutes. Remove from the heat.
4. Combine: Quickly toss the hot spaghetti with the crispy pancetta and all the rendered fat. Then, pour the egg and cheese mixture into the pasta, stirring vigorously. The heat from the pasta will gently cook the eggs, forming a creamy sauce. If the sauce is too thick, add a little reserved pasta water to loosen it.
5. Serve: Immediately plate the spaghetti and sprinkle with the remaining cheese and chopped parsley.

Helpful Tips

• Temperature Control: The key to a creamy Carbonara is to avoid scrambling the eggs. Make sure to remove the pan from the heat before adding the egg mixture.
• Pasta Water: Don’t forget to reserve pasta water! The starchy, salty water is crucial for achieving the silky, smooth texture of the sauce.

Substitutions/Variations

• Bacon for Pancetta: If you can’t find pancetta, thick-cut bacon is a great substitute.
• Cheese Varieties: While Pecorino Romano is traditional, feel free to use Parmesan for a milder flavor.

Frequently Asked Questions

• Can I use whole eggs instead of adding an extra yolk? Yes, but the extra yolk helps give the sauce its rich, creamy texture.
• Is cream necessary for Carbonara? No, authentic Carbonara doesn’t use cream. The creaminess comes from the eggs and cheese.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a little water to help the sauce emulsify.

More Relevant Recipes

If you loved this classic dish, you might also enjoy exploring other traditional Italian pasta dishes:

• Raspberry Cookies Recipe
• Double Chocolate Chip Cookies

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