A traditional Roman pasta dish, Spaghetti alla Carbonara is loved all over Italy. The eggs, cheese (usually Pecorino Romano or Parmigiano-Reggiano), pasta, pancetta or guanciale (cured pork jowl), and black pepper create the famous creamy sauce. A simple recipe is this:
What you need:
350 grams of spaghetti
300 grams of sliced pancetta or guanciale 3 big eggs
75 grams of grated Pecorino Romano
Pepper, salt, and new peppercorns
Oil from extra-virgin olives (not required)
Here are the steps:
Heat up a big saucepan of water that has been salted. To make sure the spaghetti is al dente, cook it as directed on the package.
In a large skillet set over medium heat, warm a drizzle of olive oil while the pasta cooks. Toss in the pancetta or guanciale dice and sear for another five to seven minutes, or until crisp and browned. After taking it off the heat, set it aside.
Combine the eggs with the majority of the grated Pecorino Romano cheese in a bowl; save aside a small amount for garnish. Add some black pepper, freshly ground.
Before conserving the pasta water, drain the cooked pasta, leaving about a cup behind.
The moment the pancetta or guanciale is cooked, toss in the hot, drained pasta. The pancetta or guanciale will be heated by the cooking pasta, so toss everything together.
Take the pan off the heat and rapidly pour the egg and cheese mixture over the pasta. Toss the pasta constantly to ensure that the eggs coat it and make a creamy sauce. Add a little pasta water at a time until the sauce reaches the consistency you desire if it’s too thick.
Top with the reserved Pecorino Romano and additional black pepper, if desired, and serve right now.
I hope you savor this flavorful Spaghetti alla Carbonara.