A classic and creamy Italian pasta dish that combines al dente spaghetti with a rich sauce made from eggs, pecorino romano cheese, and crispy pancetta. Perfect for a quick and comforting dinner.
Spaghetti Carbonara, originating from Rome, Italy, is a testament to the simplicity and flavor of Italian cuisine, highlighting fresh ingredients and traditional cooking techniques.
8 oz spaghetti
4 oz pancetta, diced
2 large eggs
1 cup freshly grated pecorino romano cheese
1 tsp freshly ground black pepper
Salt, to taste
1. Boil a large pot of salted water and cook the spaghetti until al dente, about 8-10 minutes.
2. While the spaghetti cooks, heat a pan over medium heat and add the pancetta. Cook until crispy, about 5 minutes. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, pecorino romano cheese, and black pepper until well combined.
4. Once the spaghetti is cooked, reserve 1 cup of pasta water and then drain the spaghetti.
5. Return the hot spaghetti to the pot, add the cooked pancetta, and quickly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. Add reserved pasta water a little at a time until the sauce is creamy and clings to the pasta.
6. Season with salt, to taste, and serve immediately with extra grated cheese and black pepper on top.
Store leftover spaghetti carbonara in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over low heat with a splash of water or milk to restore creaminess, stirring constantly until heated through.
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