Ah, Spaghetti Carbonara! A classic Italian dish that’s elegant and deceptively simple! Tender spaghetti coated in a light, creamy, and cheesy sauce, sprinkled with crunchy and succulent bites of pancetta, all combine to create the perfect winning combination. The secret to Spaghetti Carbonara is that anyone can make it, even in a hurry, so long as you know the steps. Once you have that, your taste buds will always be ready to enjoy this delightfully decadent dish!
Ingredients
- 3 eggs
- 1 cup parmesan cheese, shredded, plus more, to taste, grated, for garnish
- freshly ground black pepper, to taste
- 6 slices pancetta or bacon, chopped
- 2 cloves garlic, minced
- 1 pound spaghetti
- salt, to taste
- parsley, chopped, to taste, for garnish
Directions
Step 1 –In a medium bowl, whisk together the eggs, 1 cup of the parmesan cheese, and the black pepper.
Step 2 –In a large skillet, cook the pancetta over medium heat until crisp, about 5-7 minutes.
Step 3 –Transfer the pancetta from the pan with a slotted spoon.
Step 4 –Add the garlic to the pan with the drippings and cook until fragrant, about 1 minute.
Step 5 –Cook the pasta in a large pot of salted boiling water until al dente, according to the package directions.
Step 6 –Reserve 1 cup of the pasta water and then drain the pasta well.
Step 7 –Add the hot pasta to the skillet with the garlic, tossing to coat.
Step 8 –Transfer the skillet from the heat and immediately pour in the egg mixture, mixing well and tossing vigorously with tongs; the trick is letting the heat from the hot pasta and drippings cook the eggs without scrambling them, forming a creamy sauce.
Step 9 –Add the reserved pasta water to adjust the consistency of the sauce if it seems too thick.
Step 10 –Add the pancetta to the pasta and toss until combined.
Step 11 –Taste for seasoning and adjust with the salt and the pepper as needed.
Step 12 –Garnish with the parsley and the grated parmesan cheese and serve.
