Carbonara is a classic Italian pasta dish from Rome, made with egg, hard cheese, pancetta, and pepper. Its simplicity is deceptive, as the key lies in the quality of the ingredients and the timing.
Preparation of Ingredients:
Bring the eggs to room temperature before starting.
Grate the Pecorino Romano cheese.
Cut the pancetta into small, bite-sized cubes.
Cook the Pasta:
Fill a large pot with water, add salt, and bring to a boil.
Add spaghetti and cook until al dente (usually about 1 Minutes less than the package instructions).
Reserve 1 cup of the pasta cooking water before draining.
Cook the Pancetta:
While the pasta is cooking, heat a large skillet over medium heat.
Add the pancetta (you can add a clove of garlic for extra flavor, but remove it before adding pasta).
Cook until the fat is rendered, and the pancetta is crispy ( 5 Minutes). Then, remove from heat.completely
Make the Sauce:
In a mixing bowl, whisk together the eggs and grated Pecorino Romano until well combined.
Add a generous amount of freshly ground black pepper.
Combine Pasta and Pancetta:
Add the drained pasta to the skillet with the pancetta.
Stir to combine, allowing the residual heat to warm the pasta.
Add the Egg Mixture:
Remove the skillet from the heat.
Quickly pour the egg and cheese mixture into the pasta, stirring vigorously. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Serve Immediately:
Plate the pasta and finish with more grated cheese and a sprinkle of black pepper.
Serve immediately while warm and creamy.
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.