Traditional Roman Carbonara
A classic Roman pasta dish featuring a creamy, egg-based sauce with pancetta and Parmesan cheese for an authentic Italian experience.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
12 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 large egg yolk
1 cup freshly grated Parmesan cheese
1 clove garlic, minced
Salt, to taste
Black pepper, freshly ground, to taste
Instructions
1. Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
2. In a skillet, cook the pancetta over medium heat until crispy. Add minced garlic and sauté for 1 minute. Remove from heat.
3. In a bowl, whisk together eggs, egg yolk, and Parmesan cheese. Season with salt and freshly ground black pepper.
4. Add the cooked spaghetti to the skillet with pancetta and garlic, tossing to coat.
5. Remove pan from heat and slowly add the egg mixture, stirring quickly to prevent the eggs from scrambling. Add reserved pasta water, a little at a time, to reach desired sauce consistency.
6. Adjust seasoning with salt and pepper, and serve immediately with additional Parmesan cheese.
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, or microwave on medium power.
Scan for cooking tips & leave a review!
itsonly.recipes/view/traditional-roman-carbonara
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.
