Ingredients (Serves 4):
- 400g (14 oz) spaghetti
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmesan, if preferred)
- 2 cloves garlic (optional, for flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil (optional, for cooking the pancetta)
- Extra Pecorino Romano for garnish
Instructions:
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, following the package instructions.
- Reserve about 1 cup of pasta water before draining.
- Prepare the Sauce:
- In a mixing bowl, whisk the eggs and mix in the grated cheese. Set aside.
- Cook the Pancetta:
- In a large skillet, cook the diced pancetta (or guanciale) over medium heat until crispy. If needed, add a little olive oil.
- If using garlic, add the cloves (whole or smashed) to the skillet while cooking the pancetta, then remove them before proceeding.
- Combine:
- Drain the spaghetti and immediately transfer it to the skillet with the pancetta.
- Toss to coat the pasta in the pancetta fat.
- Remove the skillet from heat and wait a minute (to avoid scrambling the eggs).
- Add the Egg Mixture:
- Pour the egg and cheese mixture over the hot spaghetti.
- Toss quickly and thoroughly, adding reserved pasta water a little at a time to create a creamy sauce. Use about 1/4 to 1/2 cup, depending on your desired consistency.
- Season and Serve:
- Season with freshly ground black pepper and additional Pecorino Romano.
- Serve immediately with more cheese on top!
Enjoy your authentic Italian Spaghetti Carbonara—simple, flavorful, and ready in under 30 minutes! Buon appetito!