pasta carbonara recipe
Pasta Carbonara is a classic Roman dish made with simple ingredients that come together to create a rich and creamy sauce. Authentic Carbonara uses eggs, cheese, cured pork, and black pepper, making it a comforting and satisfying meal.
Equipment
- 1 large pot
- 1 colander
- 1 skillet or large frying pan
- 1 mixing bowl
- 1 whisk
- 1 tongs
- 1 grater
Ingredients
- 400 g spaghetti or fettuccine
- 200 g pancetta or guanciale, diced For authenticity, use guanciale if possible.
- 3 large eggs
- 100 g Pecorino Romano cheese, grated
- 50 g Parmesan cheese, grated Optional, for extra flavor.
- to taste freshly cracked black pepper
- for pasta water salt
- for garnish fresh parsley, chopped Optional, for garnish.
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- While the pasta is cooking, heat a skillet over medium heat and add the diced pancetta or guanciale. Cook until crispy and golden, about 5-7 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese (if using). Add a generous amount of freshly cracked black pepper and mix until well combined.
- Once the pasta is cooked and drained, return it to the pot over low heat. Quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Stir in the crispy pancetta or guanciale, ensuring it is evenly distributed throughout the pasta. Adjust seasoning with salt and more black pepper as needed.
- Serve immediately, garnished with additional grated cheese and chopped parsley if desired.
Notes
For authenticity, use guanciale if you can find it, as it gives a richer flavor than pancetta.
Make sure to work quickly after draining the pasta; the residual heat will help cook the eggs and form a creamy sauce.
Avoid adding cream; traditional Carbonara relies on the emulsion of eggs and cheese for its creaminess.