Spaghetti Carbonara
A classic Italian dish that combines al dente spaghetti with crispy pancetta and a creamy sauce made from eggs and Parmesan cheese, delivering rich flavors and a comforting meal.
Ingredients
Pasta & Sauces
- 12 oz Spaghetti Cook according to package instructions
- 4 oz Pancetta or prosciutto Cook until crispy
- 3 large Eggs Use at room temperature for better mixing
- 1 cup Parmesan cheese, grated High-quality cheese recommended
- to taste Black pepper Freshly ground recommended
- 1 clove Garlic (optional) For added flavor, sauté in pancetta drippings
- to taste Parsley, chopped For garnish
Instructions
Cooking
- Cook the spaghetti according to package instructions until al dente.
- In a skillet over medium heat, cook the pancetta or prosciutto until crispy.
- In a mixing bowl, whisk together the eggs and grated Parmesan cheese until well combined.
- Drain the spaghetti and add it directly to the skillet with the cooked pancetta, making sure the heat is off to prevent scrambling the eggs.
- Quickly mix in the egg and cheese mixture, stirring constantly to create a creamy sauce.
- Season generously with black pepper and finish with chopped parsley. Serve immediately.
Notes
For best results, mix the egg mixture quickly with the hot pasta to achieve the creamy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently with a splash of water or olive oil.