Pasta alla Carbonara
Pasta alla Carbonara is a beloved Roman dish that highlights the harmonious blend of creamy eggs, savory pecorino cheese, crispy pancetta, and a hint of black pepper. Its rich and comforting flavor makes it an iconic Italian favorite, perfect for a hearty meal any time of the year.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup grated Pecorino Romano cheese
1 teaspoon freshly ground black pepper
Salt to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.
3. In a mixing bowl, whisk together eggs, Pecorino Romano cheese, and black pepper until well combined.
4. Return the skillet with pancetta to low heat. Add the drained pasta to the skillet and toss to coat in the pancetta fat.
5. Remove the skillet from the heat. Quickly add the egg mixture to the pasta, tossing swiftly to create a creamy sauce. Add reserved pasta water a little at a time if needed for consistency.
6. Serve immediately with additional Pecorino and black pepper sprinkled on top.
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 to loosen the sauce if necessary.
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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.
