Pasta Carbonara (Printable Version)
Rich and creamy Italian pasta made with eggs, cheese, crunchy pancetta, and a touch of black pepper. Simple ingredients come together for a delicious and satisfying dish!
# Ingredients:
01 -
12 oz of spaghetti noodles
02 -
2 large eggs, whisked
03 -
4 oz of diced pancetta (or chopped bacon strips)
04 -
2 garlic cloves, finely chopped
05 -
3/4 cup shredded Pecorino Romano or Parmesan cheese
06 -
1/2 cup grated Parmesan cheese
07 -
1/2 teaspoon of black pepper
08 -
1/2 teaspoon of salt
09 -
1/2 cup starchy water from pasta
# Steps:
01 -
In a pot of salted water, boil the spaghetti until it’s firm to the bite. Save 1/2 cup of the cooking water, then strain the pasta.
02 -
Cook the pancetta in a frying pan until it’s browned and crispy. Toss in the minced garlic and let it cook for 30 seconds before turning off the heat.
03 -
In a bowl, beat together the eggs, cheeses, salt, and black pepper until smoothly combined.
04 -
Add the pasta to the skillet with the pancetta. Turn off the heat, then quickly mix in the egg mixture. Slowly add the reserved pasta water until it’s creamy.
05 -
Plate up the pasta immediately. Sprinkle more cheese and grind fresh pepper on top to finish.
# Notes:
01 -
The warmth from the pasta gently cooks the eggs, giving you a rich, smooth sauce without scrambling.
02 -
Classic carbonara stays creamy from the eggs and cheese — no cream needed.