If you're craving a pasta dish that's rich, creamy, and packed with flavor, Traditional Roman Carbonara is your go-to recipe. This classic Italian dish is all about simplicity and quality ingredients coming together in a symphony of taste. Let's dive into creating this comfort food favorite that's bound to impress.
Spaghetti is the traditional pasta choice, providing the perfect texture to hold the creamy sauce. Pancetta, with its salty and savory profile, crisps up nicely to add a delightful crunch. The combination of eggs and egg yolk creates the creamy component of the sauce that coats every strand of pasta. Parmesan cheese adds umami and richness, while garlic brings a hint of aromatic warmth. Finally, a touch of salt and freshly ground black pepper enhances the flavor, making each bite irresistible.
Pair this Roman Carbonara with a simple green salad dressed in a light vinaigrette to balance the richness of the pasta. A crisp white wine, like a Pinot Grigio, complements the dish beautifully, enhancing the delicate flavors without overpowering them.
Start by bringing a large pot of salted water to a boil. Once it's rolling, add your spaghetti and cook until it's just shy of al dente. Before draining, scoop out a cup of that precious pasta water — you'll need it later to get the sauce just right. Drain the pasta and set it aside.
In a skillet over medium heat, cook the pancetta until it's crispy, letting it render out its fat for maximum flavor. Toss in the garlic and sauté for just a minute — you want it fragrant but not browned. Take the skillet off the heat to prevent the garlic from burning.
In a separate bowl, whisk together the eggs, egg yolk, and Parmesan cheese. Season this mixture with a pinch of salt and a generous amount of black pepper. This is the heart of your sauce, so make sure it's well blended.
Add the cooked spaghetti to your skillet with the pancetta and garlic, tossing everything together to coat the pasta evenly. Now, the key moment: remove the pan from the heat before you pour in the egg mixture. Stir quickly and continuously as you add it, ensuring the eggs don't scramble but instead transform into a silky sauce. Gradually add reserved pasta water, a little at a time, until you achieve your preferred sauce consistency.
Give it a taste and adjust the seasoning with more salt and black pepper if needed. Serve immediately, and don't be shy with the extra Parmesan cheese on top.
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