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Spaghetti is a popular dish in our household. The kids love it, and the adults enjoy the simplicity of making it. Spaghetti Carbonara, in particular, is a favorite.
This dish represents the beauty of Italian cuisine—simple ingredients coming together to create a comforting and utterly delicious meal. Best of all, it’s easy to make, promising a classic, comforting experience in just 30 minutes.
Ingredients
- 400g (14 oz) of spaghetti
- 150g (5 oz) of pancetta
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Black crushed pepper, to taste
- 1 tbsp Salt
Instructions
- Prepare the Pasta: Begin by boiling water in a large pot with 1 tablespoon of salt. Once boiling, add the spaghetti and cook as per the package’s directions until it’s al dente. Before draining, save about 1 cup of pasta water for later use, then drain the spaghetti and set it aside.
- While the pasta is cooking, cut the pancetta into small pieces, around 1/4 inch thick. Over medium heat, cook the pancetta pieces in a large skillet until they’re crispy and golden. Use a spoon to transfer them to a plate lined with paper towels, leaving the fat in the skillet.
- In a separate bowl, whisk together the egg yolks and most of the Parmigiano Reggiano cheese (save a little for serving later). Add a good amount of crushed black pepper to this mixture.
- Put the cooked spaghetti into the skillet with the pancetta fat over low heat. Toss it well to coat in the fat. Then, remove from the heat to mix in the egg-cheese mixture without cooking the eggs.
- Pour the egg mixture over the pasta, tossing constantly to coat the pasta and create a creamy sauce evenly. If the sauce is too thick, add some reserved pasta water until you get the consistency you like. Add the cooked pancetta back into the skillet and mix.
Now your carbonara is ready to be served. Top it off with the leftover cheese and some more black pepper according to your taste.
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Spaghetti Carbonara Recipe
Embrace the simplicity and elegance of Italian cuisine with this classic Spaghetti Carbonara recipe. Rich, creamy, and bursting with flavor, this dish is sure to become a comforting favorite.
Ingredients
- 400 g (14 oz) spaghetti
- 150 g (5 oz) pancetta
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Black crushed pepper to taste
- 1 tbsp Salt
Instructions
- Prepare the Pasta: Begin by boiling water in a large pot with 1 tablespoon of salt. Once boiling, add the spaghetti and cook as per the package’s directions until it’s al dente. Before draining, save about 1 cup of pasta water for later use, then drain the spaghetti and set it aside.
- While the pasta is cooking, cut the pancetta into small pieces, around 1/4 inch thick. Over medium heat, cook the pancetta pieces in a large skillet until they’re crispy and golden. Use a spoon to transfer them to a plate lined with paper towels, leaving the fat in the skillet.
- In a separate bowl, whisk together the egg yolks and most of the Parmigiano Reggiano cheese (save a little for serving later). Add a good amount of crushed black pepper to this mixture.
- In a separate bowl, whisk together the egg yolks and most of the Parmigiano Reggiano cheese (save a little for serving later). Add a good amount of crushed black pepper to this mixture.
- In a separate bowl, whisk together the egg yolks and most of the Parmigiano Reggiano cheese (save a little for serving later). Add a good amount of crushed black pepper to this mixture.
Notes
Top it off with the leftover cheese and some more black pepper according to your taste.
Tried this recipe?Let us know how it was!
