make a classic Spaghetti Carbonara:
Ingredients:
12 oz (340g) spaghetti
2 large eggs
1 cup grated Pecorino Romano cheese (or Parmesan), plus extra for garnish
4 oz (about 4 strips) pancetta or guanciale, diced
2 cloves garlic, minced (optional)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Instructions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
Prepare the Egg Mixture:
In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Season with a pinch of black pepper. Set aside.
Cook the Pancetta or Guanciale:
In a large skillet over medium heat, cook the diced pancetta or guanciale until it's crispy and golden brown, about 4-5 minutes. If using garlic, add the minced garlic during the last minute of cooking. Remove from heat.
Combine the Pasta and Sauce:
Immediately after draining the spaghetti, transfer it to the skillet with the cooked pancetta or guanciale. Toss the pasta in the rendered fat to coat it evenly.
Add the Egg Mixture:
Pour the egg and cheese mixture over the hot pasta. Toss quickly and vigorously to coat the pasta with the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to achieve your desired consistency.
Season and Garnish:
Season the Carbonara with additional black pepper and garnish with chopped fresh parsley and extra grated Pecorino Romano cheese if desired.
Serve:
Serve your Spaghetti Carbonara immediately. It's best enjoyed while hot.
Enjoy your homemade Spaghetti Carbonara! It's a classic Roman pasta dish known for its creamy and savory flavor.