Pasta Carbonara is a classic Italian dish that perfectly balances simplicity and flavor. With just a handful of ingredients, you can whip up a creamy, satisfying meal in no time. This recipe is all about the rich, savory combination of pancetta and pecorino cheese, offering a comforting plate of pasta that's sure to impress.
Spaghetti is the classic choice for Carbonara, its long strands perfect for soaking up the creamy sauce. Pancetta gives the dish its signature savory richness; its crispy texture adds a delightful contrast. Eggs are the base of the sauce, providing creaminess without heaviness. Pecorino cheese brings a sharp, salty flavor that complements the pancetta beautifully. A touch of garlic adds depth, while salt and freshly ground black pepper enhance the dish's overall flavor. Finally, fresh parsley adds a pop of color and a hint of freshness.
Pasta Carbonara pairs beautifully with a simple green salad tossed in a light vinaigrette. For a bit of extra indulgence, serve it with a slice of crusty bread to soak up any remaining sauce. A crisp white wine, like a Pinot Grigio, complements the dish nicely.
Start by filling a large pot with water and a generous pinch of salt, then bring it to a boil. Add 12 oz of spaghetti and cook until it's al dente, keeping an eye on the package instructions for timing. While the pasta is bubbling away, grab a large skillet and set it over medium heat. Toss in 4 oz of diced pancetta and let it cook until crispy, which should take about 4-5 minutes. Once the pancetta is almost there, add a clove of minced garlic and sauté for just a minute—enough to release that wonderful aroma.
In a separate bowl, whisk together two large eggs and a cup of freshly grated pecorino cheese until you have a smooth mixture. This will be your creamy sauce base. Before you drain the pasta, remember to reserve a cup of that starchy pasta water—this will be your secret weapon for adjusting the sauce's consistency later.
Drain the spaghetti and add it straight into the skillet with the pancetta, tossing everything to coat the pasta in that delicious pancetta fat. Remove the skillet from the heat and quickly pour in the egg and cheese mixture. Stir rapidly to create a silky sauce that clings to each strand of spaghetti. If the sauce looks too thick, gradually stir in some of the reserved pasta water until you reach your desired creaminess.
Season the pasta with salt and freshly ground black pepper to taste, then finish with a sprinkle of chopped fresh parsley for a bit of color and freshness. Serve immediately while it's hot and enjoy!
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