Description
A creamy and comforting spaghetti carbonara featuring crispy pancetta, perfectly cooked pasta, and a rich egg and cheese sauce, perfect for a satisfying meal.
Ingredients
Scale
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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- In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper.
- Add the hot spaghetti to the skillet with the pancetta and garlic. Remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Plate the spaghetti carbonara and garnish with chopped parsley and additional Parmesan cheese if desired. Enjoy!
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Notes
- Make sure to work quickly when combining the pasta with the egg mixture to prevent the eggs from scrambling.
- You can substitute pancetta with bacon if needed, but the flavor will be slightly different.
- For a vegetarian version, you can omit the meat and add sautéed mushrooms for a different texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes