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Spaghetti Carbonara
A traditional Roman pasta dish made with eggs, cheese, pancetta, and pepper.
Ingredients
Pasta Ingredients
- 400 grams Spaghetti Or any pasta of choice
Sauce Ingredients
- 3 large Eggs Room temperature
- 100 grams Pecorino Romano cheese Freshly grated
- 50 grams Parmesan cheese Freshly grated
- 150 grams Pancetta Can substitute with guanciale
- 1 teaspoon Black pepper Freshly ground
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
Preparing Sauce
- In a bowl, whisk together eggs, pecorino Romano, Parmesan, and black pepper until well combined.
Combining Ingredients
- In a large skillet, cook pancetta over medium heat until crispy. Remove from heat.
- Once pasta is cooked, reserve 1 cup of pasta water and drain the rest.
- Quickly add the hot pasta to the skillet with pancetta, mix well.
- Remove skillet from heat, and immediately stir in the egg and cheese mixture, adding reserved pasta water gradually to create a creamy sauce.
Serving
- Serve immediately with extra cheese and pepper on top.
Notes
For best results, use high-quality ingredients. Adjust seasoning to taste.
