Spaghetti Carbonara Recipe:
Ingredients:
Spaghetti or Bucatini – 400g (about 14 oz)
Pancetta or Guanciale – 200g (about 7 oz), cut into small cubes
Eggs – 2 whole eggs + 2 yolks
Parmesan cheese or Pecorino Romano – 1 cup, freshly grated (plus more for serving)
Black Pepper – Freshly ground, to taste
Salt – For boiling the pasta
Instructions:
Cook the Pasta:
Cook spaghetti or bucatini in a large pot of salted boiling water until al dente. Save about 1 cup of pasta water before draining.
Cook the Pancetta/Guanciale:
In a large skillet, cook the pancetta or guanciale over medium heat until crispy. Remove from heat and set aside, leaving the fat in the skillet.
Prepare the Sauce:
In a mixing bowl, whisk together the eggs, egg yolks, cheese, and a generous amount of black pepper.
Combine Everything:
Add the hot, drained pasta to the skillet with the pancetta/guanciale fat.
Pour the egg mixture over the pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Add the Pancetta/Guanciale:
Mix the crispy pancetta or guanciale back into the pasta.
Serve:
Serve immediately with extra cheese and black pepper sprinkled on top.
Tips:
Use Pecorino Romano for a more traditional flavor.
The key to creamy Carbonara is not cooking the eggs directly, but letting the heat from the pasta gently cook them into a silky sauce.