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Spaghetti Carbonara

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A classic Italian pasta dish made with eggs, cheese, cured meat, and black pepper, creating a rich and creamy sauce without cream. Simple yet indulgent, it’s perfect for a quick and satisfying meal.

Ingredients

  • 12 oz spaghetti
  • 3 large eggs
  • 1 cup grated parmesan or pecorino romano cheese
  • 4 oz pancetta or guanciale, diced
  • 1 teaspoon black pepper
  • Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
  2. In a bowl, whisk together eggs and grated cheese until well combined.
  3. Cook pancetta or guanciale in a skillet over medium heat until crispy, then remove from heat.
  4. Reserve 1 cup of pasta water, then drain the spaghetti.
  5. Add hot pasta to the skillet with pancetta and toss to combine.
  6. Remove skillet from heat to prevent scrambling the eggs.
  7. Pour in the egg and cheese mixture, tossing quickly to form a creamy sauce.
  8. Add reserved pasta water a little at a time to loosen the sauce if needed.
  9. Season generously with black pepper and adjust salt to taste.
  10. Serve immediately with extra cheese on top.

Notes

  • Use turkey bacon as a lighter alternative to pancetta.
  • Mix parmesan and pecorino for a balanced flavor.
  • Avoid adding eggs over direct heat to prevent scrambling.
  • Best served fresh, but can be stored for up to 2 days.
  • Reheat gently with a splash of water to restore creaminess.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-carbonara/