Carbonara is a classic Italian pasta dish that originates from Rome. It’s known for its rich and creamy sauce, which is typically made with eggs, cheese (usually Pecorino Romano), pancetta or guanciale (Italian cured pork), and black pepper. The dish is traditionally served with spaghetti, though other types of pasta can also be used.
Here’s a basic recipe for making spaghetti carbonara:
Ingredients:
- 12 ounces (about 340 grams) of spaghetti
- 1/2 cup (about 60 grams) of grated Pecorino Romano cheese
- 2 large eggs
- 4 ounces (about 115 grams) of pancetta or guanciale, diced
- Freshly ground black pepper
- Salt
- Extra Pecorino Romano for serving (optional)
Instructions:
- Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
- While the pasta is cooking, heat a skillet over medium heat. Add the diced pancetta or guanciale and cook until it’s crispy and the fat has rendered. Remove from heat and set it aside.
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Be sure to mix it well to form a creamy sauce.
- Quickly toss the drained hot spaghetti with the cooked pancetta or guanciale. This helps to bring the temperature down slightly, so the eggs don’t scramble when added.
- Pour the egg and cheese mixture over the pasta and toss everything together, ensuring the sauce coats the pasta evenly. If the sauce seems too thick, you can add some of the reserved pasta cooking water a little at a time until you achieve the desired creamy consistency.
- Serve immediately, garnishing with additional Pecorino Romano cheese and black pepper if desired.
Carbonara is a simple yet delicious dish that’s enjoyed by many pasta lovers around the world. It’s important to use high-quality ingredients, especially the Pecorino Romano cheese and the choice of cured pork, to achieve an authentic and flavorful result.
