Spaghetti alla carbonara is one of the most famous and beloved dishes of Italian cuisine, particularly Roman cuisine. It is a simple but delicious dish made with spaghetti dressed in a creamy sauce made of eggs, pancetta, Pecorino Romano cheese, and Parmigiano Reggiano cheese. The sauce perfectly blends with the pasta, creating a tasty and creamy dish, perfect for a casual dinner or a family lunch. Spaghetti alla carbonara is an iconic dish of Italian cuisine, representing the best of Italian culinary art and its love for authentic and genuine flavors.
Ingredients:
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 eggs
- 100g grated Pecorino Romano cheese
- 50g grated Parmigiano Reggiano cheese
- Freshly ground black pepper
- Extra-virgin olive oil
- Salt
Instruction:
- To prepare spaghetti alla carbonara, start by bringing a pot of salted water to a boil and cooking the spaghetti until al dente.
- Meanwhile, heat a large skillet over medium-high heat and add olive oil and pancetta or guanciale. Cook until the pancetta becomes crispy and golden.
- In a bowl, beat the eggs with grated Pecorino Romano cheese and Parmigiano Reggiano cheese. Add a generous grind of fresh black pepper and a pinch of salt.
- Drain the spaghetti, reserving a cup of the cooking water. Add the spaghetti to the skillet with the pancetta and toss well to distribute the pancetta evenly.
- Remove the skillet from the heat and gradually add the egg and cheese mixture, stirring constantly so that the eggs don’t cook and form lumps. If the sauce seems too thick, add the spaghetti cooking water a little at a time to thin it out.
- Continue to stir until the sauce coats the spaghetti well and they are evenly coated with the sauce.
- Serve immediately with a sprinkle of fresh black pepper and more grated cheese as desired.
Enjoy your meal!
