Classic Spaghetti Carbonara

Spaghetti Carbonara is an iconic Italian pasta dish with a silky sauce made from eggs, cheese, pancetta, and black pepper. Originating from Rome, this recipe is beloved for its simplicity and rich flavor. The secret to a perfect carbonara lies in balancing the ingredients and timing, resulting in a creamy sauce without any cream. Here’s how to make a flawless, authentic Spaghetti Carbonara.

Ingredients

For the Spaghetti Carbonara, you’ll need:

    •    12 ounces (about 350 grams) of spaghetti   •    4 ounces of pancetta or guanciale, diced (bacon works as a substitute if needed)   •    2 large eggs   •    1 cup grated Pecorino Romano cheese (or Parmesan if preferred)   •    Freshly ground black pepper, to taste   •    Salt, for pasta water

Step 1: Prepare the Pasta

Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the spaghetti and cook until it’s al dente according to the package instructions. Remember to reserve a cup of the pasta cooking water before draining, as this starchy water will help create the creamy sauce.

Step 2: Cook the Pancetta

While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta (or guanciale) and cook until it becomes crispy and the fat has rendered out. Stir occasionally to ensure even cooking, but be careful not to let it burn. Once crispy, turn off the heat and set the skillet aside, keeping the pancetta warm in the residual heat.

Step 3: Prepare the Egg and Cheese Mixture

In a bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. This mixture will create the creamy sauce when combined with the hot pasta. For extra flavor, add a generous amount of freshly ground black pepper. Carbonara is traditionally a peppery dish, so don’t be shy with it.

Step 4: Combine Pasta and Pancetta

Once the spaghetti is al dente, drain it (remembering to reserve some of the pasta water). Add the hot pasta to the skillet with the pancetta, tossing it in the rendered fat to coat each strand of spaghetti. This step adds flavor from the pancetta to the pasta, which is crucial for that authentic carbonara taste.

Step 5: Create the Sauce

With the skillet off the heat, pour the egg and cheese mixture over the pasta, tossing quickly to combine. The heat from the pasta will cook the eggs just enough to create a creamy sauce without scrambling them. If the sauce is too thick, add a splash of the reserved pasta water to achieve a smooth, glossy consistency. Keep tossing until the spaghetti is evenly coated.

Step 6: Serve and Garnish

Transfer the Spaghetti Carbonara to serving plates, and top each portion with a little extra grated Pecorino Romano and freshly ground black pepper for garnish. Serve immediately, as Carbonara is best enjoyed hot and fresh.

This Classic Spaghetti Carbonara is a simple yet decadent dish that showcases the beauty of Italian cooking—using a few quality ingredients to create a meal that’s both comforting and elegant. Enjoy it with a glass of wine and savor every creamy, flavorful bite.