Spaghetti Carbonara

July 23, 2024
11:22 am

Spaghetti Carbonara is a classic Italian pasta dish that hails from Rome, known for its creamy texture and rich flavor without the use of cream. This delightful dish features spaghetti tossed with a sauce made from eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and freshly ground black pepper. The heat from the pasta gently cooks the eggs, creating a luxurious and velvety sauce that clings to each strand of spaghetti.

The simplicity and elegance of Spaghetti Carbonara make it a beloved favorite among pasta lovers. It perfectly showcases the Italian culinary philosophy of using high-quality ingredients and simple techniques to create a dish that is both comforting and sophisticated. Whether enjoyed as a weeknight dinner or a special meal, Spaghetti Carbonara is sure to impress with its delicious and authentic taste.

Recipe:

Ingredients:

12 ounces spaghetti
4 ounces guanciale (or pancetta), diced
3 large eggs
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Salt for pasta water

Instructions:

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain the spaghetti.
Cook the Guanciale: In a large skillet, cook the guanciale over medium heat until it is crispy and the fat is rendered. Remove the skillet from the heat and set aside.
Prepare the Sauce: In a bowl, whisk together the eggs and Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper.
Combine and Serve: Add the hot, drained spaghetti to the skillet with the guanciale. Pour the egg and cheese mixture over the spaghetti, tossing quickly to coat the pasta and create a creamy sauce. Add reserved pasta water a little at a time, if needed, to reach the desired consistency. Serve immediately with additional Pecorino Romano cheese and black pepper.