Homemade Pasta Carbonara
By: max
A classic Italian pasta dish with a creamy egg sauce, crispy pancetta, and Parmesan cheese.
1. 1 pound of of spaghetti
2. 8 ounces of, diced of pancetta or guanciale
3. 4 large, at room temperature of eggs
4. 2 large, at room temperature of egg yolks
5. 1 cup of freshly grated of pecorino romano cheese
6. 1/2 cup of freshly grated of parmesan cheese
7. 2 teaspoons of freshly ground of black pepper
8. for pasta water of salt
9. 2 tablespoons of chopped, for garnish (optional) of fresh parsley
1. Bring a large pot of generously salted water to a boil.
2. In a large skillet, cook pancetta over medium heat until crispy, about 8-10 minutes. Remove from heat but keep pancetta in the skillet with its rendered fat.
3. Meanwhile, cook spaghetti according to package directions until al dente.
4. While pasta is cooking, in a bowl, whisk together eggs, egg yolks, pecorino romano, parmesan, and black pepper.
5. Reserve 1 cup of pasta cooking water before draining pasta.
6. Working quickly, add hot drained pasta to the skillet with pancetta and toss to coat in the fat.
7. Remove skillet from heat completely, then quickly pour in the egg mixture, stirring constantly to prevent scrambling.
8. Add a splash of reserved pasta water as needed to create a creamy sauce that coats the pasta. The heat from the pasta will cook the eggs into a silky sauce.
9. Serve immediately, topped with additional grated cheese, black pepper, and parsley if desired.