Spaghetti Carbonara
Ingredients:
- 12 ounces spaghetti
- 4 ounces pancetta or guanciale, diced (or substitute bacon)
- 2 tablespoons olive oil
- 3 large eggs
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
- Salt, to taste
- Chopped parsley, for garnish (optional)
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain well, reserving 1 cup of pasta water.
- Prepare the Pancetta:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crisp and golden, about 4-5 minutes. Remove from heat and set aside.
- Make the Sauce:
- In a bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper.
- Combine Pasta and Pancetta:
- Return the drained pasta to the pot. Immediately add the hot pancetta and olive oil mixture, tossing to combine.
- Add the Egg Mixture:
- Quickly pour the egg and cheese mixture over the hot pasta, stirring quickly until the pasta is well coated. The heat from the pasta will cook the eggs, creating a creamy sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
- Season and Serve:
- Season with salt to taste, remembering that the pancetta and cheeses are already salty. Serve immediately, garnished with additional grated Pecorino Romano cheese, black pepper, and chopped parsley if desired.
Enjoy your delicious Spaghetti Carbonara!