Classic Spaghetti Carbonara: A Creamy, Peppery Delight
This Classic Spaghetti Carbonara recipe is a delicious and easy Italian dish that’s perfect for a quick and satisfying meal! It features a creamy sauce made with pancetta, eggs, Parmesan cheese, and black pepper.
Ingredients
Scale
- 12 oz spaghetti
- 4 oz pancetta or guanciale, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, smashed (optional)
- Salt, to taste
- Freshly ground black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the Pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy. If using garlic, add it for the last minute of cooking, then remove it from the pan.
- Whisk the Sauce Base: In a bowl, whisk together the eggs and Parmesan cheese. Season generously with freshly ground black pepper.
- Combine Pasta and Pancetta: Add the drained spaghetti to the skillet with the pancetta and toss to combine.
- Create the Creamy Sauce: Remove the skillet from heat. Quickly pour the egg and cheese mixture over the pasta and toss vigorously to coat. Add a splash of the reserved pasta water to loosen the sauce.
- Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese, if
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