Classic Spaghetti Carbonara
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Yield
4 servings
Calories
Approximately 600 calories
Classic Spaghetti Carbonara is a testament to the beauty of Italian cuisine, where simplicity meets elegance.
This dish is a harmonious blend of just a few high-quality ingredients, each playing a crucial role in creating a rich, creamy texture without the use of cream.
The crispy pancetta adds a savory depth, perfectly complemented by the sharpness of the Parmesan and the smooth, velvety sauce created by the eggs.
The freshly cracked black pepper adds a subtle heat that elevates the dish.
This Spaghetti Carbonara is not just a meal; it’s an experience, inviting you to indulge in the comforting warmth of Italian cooking.
It’s an ideal dish for those seeking to impress with minimal ingredients and for anyone craving a taste of Italy from the comfort of their home.
Ingredients
- 1 pound of spaghetti
- 4 ounces of pancetta or guanciale, diced
- 2 tablespoons of olive oil
- 4 large eggs, room temperature
- 1 cup of freshly grated Parmesan cheese, plus more for serving
- Freshly cracked black pepper
- Salt, to taste
- Comments: The quality of the pancetta or guanciale and Parmesan cheese will significantly affect the flavor; opt for the best you can find.
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta or guanciale and cook until crisp and golden. Remove from heat.
- In a bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Add the drained spaghetti to the skillet with the pancetta, tossing to combine. Remove from heat.
- Quickly pour the egg and cheese mixture over the spaghetti, using tongs to toss the pasta until it is evenly coated and creamy. Add a little reserved pasta water if the sauce seems too thick.
- Season generously with freshly cracked black pepper and additional Parmesan cheese. Serve immediately.
Tips & Tricks
- Ensure the eggs are at room temperature to prevent them from scrambling when added to the pasta.
- The residual heat from the pasta and pancetta will cook the eggs, creating a creamy sauce. Work quickly to avoid overcooking the eggs.
- For an authentic touch, serve the pasta in warm bowls.
Mise en Place
Ingredients
Utensils
- Spaghetti
- Pancetta or guanciale
- Olive oil
- Large eggs
- Freshly grated Parmesan cheese
- Freshly cracked black pepper
- Salt
- Large pot
- Large skillet
- Bowl
- Whisk
- Tongs
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