Here’s a detailed recipe for Italian Pasta Carbonara:
Ingredients:
- 400g (14 oz) spaghetti or another long pasta
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmesan)
- Freshly ground black pepper
- Salt
- 2 tablespoons olive oil
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- Cook the Pancetta:
- While the pasta cooks, heat the olive oil in a skillet over medium heat.
- Add the diced pancetta or guanciale and cook until it becomes crispy, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce:
- Drain the pasta, reserving about 1/2 cup of the pasta water.
- Immediately add the hot pasta to the egg mixture, tossing vigorously to combine. The heat from the pasta will gently cook the eggs and create a creamy sauce.
- Add the cooked pancetta, tossing to combine. If the pasta seems too dry, add a little reserved pasta water to achieve the desired creaminess.
- Serve:
- Divide the pasta among plates, and top with extra grated cheese and black pepper. Serve immediately.
Tips:
- Authenticity: Carbonara does not use cream. The creaminess comes from the eggs, cheese, and pasta water.
- Pasta Water: Adding reserved pasta water helps emulsify the sauce, making it glossy and rich.