Carbonara
Experience the classic taste of Roman cuisine with our Carbonara recipe, featuring a creamy sauce made from eggs and parmesan, combined with crispy pancetta and a peppery finish, all perfectly coating your choice of pasta.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
12 oz spaghetti
2 large eggs
1 cup grated parmesan cheese
4 oz pancetta, diced
1 clove garlic, minced
1 tsp freshly ground black pepper
Salt to taste
2 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package instructions.
2. In a mixing bowl, whisk together the eggs and grated parmesan cheese until smooth.
3. In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Add the minced garlic and sauté for an additional minute.
4. Drain the pasta, reserving about 1 cup of pasta water. Add the pasta to the skillet and toss with the pancetta and garlic mixture.
5. Remove the skillet from heat and quickly stir in the egg and cheese mixture, tossing the pasta continuously to create a creamy sauce. Add reserved pasta water as needed to achieve desired consistency.
6. Season with freshly ground black pepper and salt to taste.
7. Serve immediately, garnished with additional parmesan cheese if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to restore creaminess.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
