Spaghetti alla Carbonara is a timeless Italian classic that combines simple ingredients to create a rich, flavorful dish. With its creamy texture and savory pancetta, it's a comforting meal that feels like a warm hug from an Italian grandma. Perfect for a quick weeknight dinner, this dish will have you coming back for seconds.
Spaghetti serves as the backbone of this dish, providing the structure and texture that holds everything together. Pancetta brings in a salty, savory punch that complements the creamy sauce beautifully. The combination of eggs and egg yolks is what gives the sauce its creamy richness without the need for heavy cream. Parmesan cheese adds a nutty, salty depth that elevates the overall flavor. Garlic imparts a subtle aromatic undertone, while olive oil is used to sauté the pancetta to crispy perfection. Finally, don't forget a bit of salt and black pepper to taste, as they bring all the flavors together.
Pair your Spaghetti alla Carbonara with a crisp green salad to balance the richness of the dish. A glass of dry white wine, like Pinot Grigio, complements the flavors beautifully. For a touch of freshness, sprinkle some chopped parsley on top before serving.
First things first, bring a large pot of salted water to a boil. Once it’s bubbling, toss in your spaghetti and cook it until it’s al dente — firm to the bite but not too hard. While the pasta is cooking, take a large skillet and heat up a tablespoon of olive oil over medium heat. Add the pancetta and let it sauté for about 3 to 4 minutes until it’s nice and crisp.
Next, add the minced garlic to the skillet. Let it cook for just a minute — any longer and it could burn, which we definitely don’t want. In a separate bowl, whisk together the eggs, egg yolks, and Parmesan cheese until everything is well combined. This is going to be your sauce, so make sure it’s all nicely mixed.
Once the spaghetti is done, reserve a cup of that precious pasta water before you drain it. Now, add the hot spaghetti to the skillet with the pancetta and garlic, giving it a good stir so that everything is well coated. Remove the skillet from the heat and quickly mix in your egg mixture. Stir continuously to create a creamy sauce, adding a bit of the reserved pasta water if you need to adjust the consistency. Season with salt and black pepper to taste, and serve immediately while it's hot and delicious.
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