Description

Authentic Italian pasta with eggs, cheese, pancetta, and black pepper. This classic spaghetti carbonara is creamy, comforting, and easy to prepare for a satisfying dinner.

Ingredients

• 400g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 100g Pecorino Romano cheese, grated
• 50g Parmesan cheese, grated
• Freshly ground black pepper
• Salt, to taste
• 1 clove garlic, peeled (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. While pasta cooks, heat a large skillet over medium heat. Add the pancetta and garlic clove if using. Cook until pancetta is crispy. Remove garlic and discard.
3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of freshly ground black pepper.
4. Drain pasta, reserving some pasta water. Add hot pasta to the skillet with pancetta, mixing well.
5. Remove skillet from heat and quickly add the egg and cheese mixture, tossing vigorously to coat the pasta without scrambling the eggs. Add reserved pasta water a little at a time to thin the sauce as needed.
6. Season with salt and more black pepper to taste. Serve immediately with extra grated cheese if desired.

Tips

• Use fresh eggs and grate the cheese fresh for best flavor.
• Do not add the egg mixture while the pan is on direct heat to avoid scrambled eggs.
• Reserve pasta water to adjust sauce consistency.