Spaghetti Carbonara
Take your taste buds on a journey to Italy with our Spaghetti Carbonara recipe. Made with simple ingredients like pancetta, Pecorino Romano cheese and eggs, this dish is creamy and indulgent. Perfect for a cozy night in or a dinner party with friends, this recipe is sure to impress.
**Ingredients:**
- 12 ounces (about 340g) spaghetti
- 1 cup (about 100g) grated Pecorino Romano cheese (or Parmesan)
- 2 large eggs
- 4 ounces (about 115g) pancetta or guanciale, diced
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper, to taste
- Salt, for pasta water
- Chopped fresh parsley, for garnish (optional)
**Instructions:**
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water and then drain the spaghetti.
2. In a mixing bowl, whisk together the eggs and most of the grated cheese, reserving some for garnish. Season with freshly ground black pepper.
3. In a large skillet, cook the diced pancetta over medium heat until it becomes crispy and golden brown. If you're using garlic, add it to the skillet and sauté for a minute until fragrant.
4. Add the cooked and drained spaghetti to the skillet with the pancetta and toss to combine.
5. Remove the skillet from heat, and quickly pour the egg and cheese mixture over the pasta. Toss everything together vigorously, making sure the eggs coat the pasta but do not scramble. If the mixture is too thick, you can add some of the reserved pasta cooking water a little at a time to create a creamy sauce.
6. Season the Spaghetti Carbonara with additional freshly ground black pepper and sprinkle the remaining grated cheese on top.
7. Garnish with chopped fresh parsley, if desired.
8. Serve your Spaghetti Carbonara immediately, while it's hot and creamy.
Spaghetti Carbonara is a classic Roman pasta dish known for its rich and comforting flavors. Enjoy this Italian favorite!