Spaghetti Carbonara is one of Italy’s most famous dishes, originating from Rome. It is rich yet simple, with creamy textures and bold flavors coming from eggs, cheese, pancetta, and pepper. Unlike other pasta recipes, the creaminess comes from the emulsion of eggs and cheese rather than heavy cream. This dish exemplifies the art of transforming a few humble ingredients into a masterpiece.
Ingredients
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- ¾ cup Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt, for pasta water
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve ½ cup of cooking water.
- In a skillet, cook pancetta until crisp. Remove from heat.
- Whisk eggs with cheese and black pepper in a bowl.
- Drain pasta and add directly to the skillet with pancetta. Toss well.
- Off the heat, add egg-cheese mixture, stirring quickly so the residual heat cooks the eggs without scrambling. Add reserved pasta water if needed for creaminess.
Tips
- Use guanciale for authenticity.
- The pasta must be hot to create a creamy sauce, but not so hot that the eggs scramble.
- Pecorino Romano provides sharpness, but Parmigiano-Reggiano can be used for milder flavor.
