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.
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