Spaghetti Carbonara from Italy

Spaghetti Carbonara

Ingredients:

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Parmesan cheese
• 1 cup grated Pecorino Romano cheese
• 2 cloves garlic, peeled
• Salt and freshly ground black pepper
• Olive oil (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, typically around 8-10 minutes, until al dente. Save about 1 cup of pasta water before draining the spaghetti.

2. Cook the Pancetta: While the pasta cooks, heat a large pan over medium heat. Add the pancetta (or guanciale) and garlic. Cook until the pancetta is crispy and golden brown, around 5-7 minutes. Remove the garlic and discard it.

3. Prepare the Egg Mixture: In a mixing bowl, whisk together the eggs, Parmesan, Pecorino Romano, and a generous amount of freshly ground black pepper. The mixture should be creamy, so add a little bit of pasta water if needed to achieve the right consistency.

4. Combine Pasta and Pancetta: Once the pasta is drained, immediately add it to the pan with the crispy pancetta. Toss the pasta to coat it with the rendered fat from the pancetta.

5. Mix with Egg Sauce: Remove the pan from heat. Slowly pour the egg and cheese mixture over the pasta, tossing quickly to ensure the eggs don’t scramble but create a creamy sauce. Add a bit of reserved pasta water to adjust the sauce to your desired consistency.

6. Serve: Plate the spaghetti, and garnish with additional grated cheese, black pepper, and chopped fresh parsley if desired. Serve immediately and enjoy!

This dish is loved for its rich, creamy texture without using any cream. It relies on the eggs and cheese for its signature taste!