Description
Spaghetti carbonara is made with pancetta, eggs, and Pecorino Romano for a classic Italian pasta dish.
Ingredients
Units
Scale
- 6 oz spaghetti
- 5 oz pancetta (or bacon), diced
- 1 cup Pecorino Romano cheese (or Parmesan), grated
- 2 large eggs
- 1 shallot
- 1 clove garlic
- A splash of white wine, optional
- Fresh parsley, optional
- Coarse sea salt
Instructions
- Cook the spaghetti according to the package directions until al dente.
- Meanwhile, cut the pancetta into small cubes. Cook it in a large skillet without oil for about 5 minutes.
- Finely chop the shallot and garlic. Add them to the pancetta and cook, stirring regularly, until softened.
- Add a generous splash of white wine, or some of the pasta cooking water, and let it simmer until the spaghetti is ready.
- In a mixing bowl, whisk the eggs. Add about 2/3 cup grated Pecorino Romano and mix well.
- Add the spaghetti to the pancetta mixture, followed by the egg mixture. Stir continuously. This is important, otherwise you’ll end up with scrambled eggs.
- Season with freshly ground black pepper and add the remaining Pecorino Romano. Add a little coarse sea salt to taste, but don’t use too much, as the pancetta and cheese are already quite salty.
- Finish with fresh parsley, if desired, and serve with a simple green salad.
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian