Spaghetti carbonara is a classic Italian pasta dish that originated in the Lazio region of Italy. It is made with simple ingredients, including spaghetti, eggs, cheese (typically Pecorino Romano and Parmesan), pancetta or bacon, garlic, and black pepper. The dish is known for its rich and creamy sauce, which is created by combining beaten eggs with grated cheese and tossing it with hot pasta. The heat from the pasta cooks the eggs, creating a velvety coating that clings to the strands of spaghetti. The pancetta or bacon adds a savoury and salty flavour to the dish, while the garlic and black pepper add additional depth and aroma. Spaghetti carbonara is typically served fresh and hot, garnished with freshly ground black pepper and sometimes chopped parsley. It is a beloved and popular pasta dish enjoyed by many around the world. Here’s a classic recipe for spaghetti carbonara:
Ingredients:
- 8 ounces (225 grams) spaghetti
- 4 ounces (115 grams) pancetta or bacon, diced
- 3 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- In a large skillet or frying pan, cook the pancetta or bacon over medium heat until crispy. Add the minced garlic and cook for an additional minute, stirring constantly. Remove the skillet from heat.
- In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper. Set aside.
- Return the drained spaghetti to the pot or a large mixing bowl. Immediately pour the egg and cheese mixture over the hot pasta, tossing quickly to coat the strands evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the mixture seems too thick, add a small amount of the reserved pasta cooking water and toss again.
- Add the cooked pancetta or bacon and garlic to the pasta, and toss to combine.
- Taste and season with salt, if needed. Remember that the pancetta or bacon and cheeses are already salty, so go easy on the salt.
- Serve the spaghetti carbonara immediately, garnished with freshly chopped parsley, if desired. Enjoy while it’s still warm!
Note: Traditional carbonara does not include cream, but if you prefer a slightly creamier sauce, you can add a couple of tablespoons of heavy cream to the egg and cheese mixture in step 3.
Enjoy your homemade spaghetti carbonara!