Spaghetti Carbonara: pure simplicity meets creamy indulgence
- Nut free
Easy, ready to eat in 20 minutes
Every week or so my kitchen turns into Little Italy as I whip up this classic pasta dish known for its simplicity and deliciousness. It features spaghetti coated in a creamy sauce made from eggs, cheese, and pancetta or guanciale. This comforting and quick meal is perfect for satisfying your Italian food cravings.
Ingredients
- 400g spaghetti (gluten-free if needed)
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Method
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
- In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.
- In a large frying pan, cook the diced pancetta or guanciale over medium heat until crispy and golden.
- Add the cooked spaghetti to the frying pan with the pancetta, tossing to coat the pasta in the rendered fat.
- Remove the frying pan from heat and quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce. The residual heat will cook the eggs, so work quickly to avoid scrambling them.
- If the sauce seems too thick, gradually add a bit of the reserved pasta water until you achieve the desired consistency.
- Season with salt if needed. Garnish with fresh parsley (optional) and serve immediately.
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