Pasta Carbonara
Delight in the creamy, savory notes of this traditional Roman Pasta Carbonara, a quick and flavorful dish that blends spaghetti with crispy pancetta, velvety eggs, and tangy pecorino cheese.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup freshly grated pecorino cheese
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley
Instructions
1. Boil a large pot of salted water and cook the spaghetti until al dente, according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat and cook the pancetta until crispy, about 4-5 minutes. Add garlic and sauté for 1 minute.
3. In a bowl, whisk together the eggs and pecorino cheese until smooth.
4. Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet with the pancetta. Toss to coat the pasta in the pancetta fat.
5. Remove the skillet from heat and quickly pour in the egg mixture, stirring rapidly to create a creamy sauce. Add reserved pasta water as needed to reach desired consistency.
6. Season with salt and pepper. Garnish with parsley and serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently on the stove over low heat or in the microwave on a low setting to prevent the eggs from scrambling.
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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.
