a classic recipe for Pasta Carbonara
Ingredients
- 225 gr spaghetti or fettucine
- 113 gr pancetta or bacon DICED
- 2 cloves garlic
- 2 pcs large eggs
- ½ cup grated Parmesan cheese
- ¼ cup cup grated Pecorino Romano cheese
- 1 tbsp Freshly ground black pepper to taste
- 1 tbsp salt to taste
- 1 pcs Chopped fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water.
- In a large skillet, cook the diced pancetta or bacon over medium heat until crispy and browned. Remove the cooked pancetta/bacon from the skillet, leaving the fat behind.
- Reduce the heat to low and add the minced garlic to the skillet with the pancetta/bacon fat. Cook for about 1 minute until fragrant, but be careful not to burn it.
- In a bowl, whisk together the eggs, grated Parmesan cheese, and grated Pecorino Romano cheese. Season with a generous amount of black pepper.
- Add the cooked and drained pasta to the skillet with the pancetta/bacon and garlic. Toss to coat the pasta with the fat.
- Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta. Stir vigorously to combine, allowing the residual heat to cook the eggs without scrambling them. If the mixture seems too dry, add some of the reserved pasta cooking water to create a creamy consistency.
- Taste and season with salt if needed, although the pancetta/bacon and cheeses are already salty, so be cautious.
- Serve the Pasta Carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy it while it's hot!
Notes
Traditional carbonara recipes do not include cream, peas, or onions. However, you can experiment with these variations if you prefer.