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Pasta Carbonara

A comforting and rich pasta dish made with spaghetti, crispy pancetta, and a creamy egg and cheese sauce that is quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 900
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 400 g spaghetti Any long pasta can be used.
  • 150 g pancetta or guanciale, diced Guanciale provides a richer flavor.
  • 3 large eggs For a vegetarian option, use silken tofu.
  • 100 g Pecorino Romano cheese, grated Parmesan cheese can be used as an alternative.
  • freshly ground black pepper Generously added for flavor.
  • Salt To taste.
  • fresh parsley optional for garnish Can substitute with basil or chives.

Method
 

Cooking Spaghetti
  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, approximately 8-10 minutes.
Cooking Pancetta
  1. In a skillet over medium heat, sauté the diced pancetta until it's crispy and golden brown, about 5-7 minutes.
Preparing the Egg Mixture
  1. Whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper in a bowl.
Combining Ingredients
  1. Drain the spaghetti, reserving about 1 cup of the pasta water, then add hot spaghetti to the skillet with the crispy pancetta.
  2. Remove from heat and toss to combine, coating the spaghetti in the pancetta's fat.
  3. Quickly pour the egg mixture over the pasta and stir vigorously to form a silky, creamy sauce. Avoid scrambling the eggs.
  4. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
Serving
  1. Serve immediately with additional grated Pecorino Romano cheese and chopped fresh parsley, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible, but the creamy sauce texture may change. Reheat gently with a splash of reserved pasta water.