Description
This authentic pasta carbonara is an Italian classic that combines perfectly al dente spaghetti with a creamy, cheesy sauce and crispy pancetta. It’s a comforting dish that is surprisingly easy to make, perfect for busy weeknights or special occasions.
Ingredients
Scale
- 400g (14 oz) spaghetti, dried, preferably Italian quality
- 150g (5.3 oz) pancetta, diced
- 4 large eggs, preferably fresh
- 100g (3.5 oz) Parmesan cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (about 8-10 minutes).
- While the pasta cooks, heat a skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and a generous amount of freshly ground black pepper until well combined. Set aside.
- Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the spaghetti.
- Add the hot spaghetti directly to the skillet with the pancetta (remove from heat). Toss quickly to combine, allowing the pasta to absorb the pancetta fat.
- Now, pour the egg and cheese mixture over the pasta while it’s still hot. Toss vigorously to coat the spaghetti, adding small amounts of reserved pasta water as needed to create a creamy sauce. The residual heat will cook the eggs gently.
- Taste and adjust seasoning with more black pepper or cheese if desired. Serve immediately with extra cheese on top.
Notes
Use high-quality ingredients for the best flavor. Timing is crucial to prevent the eggs from scrambling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: pasta, carbonara, Italian, Stanley Tucci, easy dinner