Classic Spaghetti Carbonara Recipe
A creamy and savory pasta dish made with eggs, cheese, pancetta, and black pepper. Perfect for a quick and delicious dinner.
- **Prep Time:** 15 mins
- **Cook Time:** 25 mins
- **Total Time:** 40 mins
- **Servings:** 6
- – 12 oz spaghetti ๐
- – 4 oz pancetta (diced ๐ฅ)
- – 2 large eggs ๐ฅ
- – 1 cup grated Parmesan cheese ๐ง
- – 1 clove garlic (minced ๐ง)
- – 1 tsp freshly ground black pepper ๐ถ๏ธ
- – 2 tbsp olive oil ๐ซ
- – Salt to taste ๐ง
Bring a large pot of salted water to a boil. Cook the spaghetti ๐ according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together eggs ๐ฅ, Parmesan cheese ๐ง, and black pepper ๐ถ๏ธ until smooth. Set aside.
- Heat olive oil ๐ซ in a large skillet over medium heat. Add the diced pancetta ๐ฅ and cook until crispy. Add garlic ๐ง and sautรฉ for 30 seconds.
- Reduce the heat to low. Add the cooked spaghetti ๐ to the skillet and toss with the pancetta.
- Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing constantly to create a creamy sauce. Add reserved pasta water, a little at a time, to achieve the desired consistency.
- Season with additional black pepper ๐ถ๏ธ and salt ๐ง if needed.
– Use room temperature eggs for a smoother sauce.
– Work quickly when adding the egg mixture to avoid scrambling.
– Substitute pancetta with guanciale for a more traditional flavor.
