Spaghetti Carbonara

Ingredients:

  • 400g (about 14 oz) spaghetti

  • 150g (about 5 oz) pancetta or guanciale, diced

  • 3 large eggs

  • 1 cup freshly grated Pecorino Romano cheese

  • 1/2 cup freshly grated Parmesan cheese

  • Freshly ground black pepper, to taste

  • Salt, to taste

  • 2 cloves garlic (optional)

  • Olive oil (optional)

Instructions:

  1. Prepare the Pasta:

    • Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

  1. Cook the Pancetta (or Guanciale):

    • In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until it becomes crispy and golden brown. If you prefer, you can add a clove of garlic to infuse flavor; remove the garlic before adding the pasta.

  1. Prepare the Sauce:

    • In a bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese. Season with a generous amount of freshly ground black pepper.

  1. Combine Everything:

    • Once the pasta is cooked, drain it and immediately add it to the skillet with the cooked pancetta (or guanciale). Toss to coat the pasta with the rendered fat.

  1. Add the Sauce:

    • Remove the skillet from heat (to avoid scrambling the eggs) and quickly pour the egg and cheese mixture over the pasta. Toss vigorously to combine, using some of the reserved pasta cooking water to achieve a creamy consistency.

  1. Adjust Seasoning and Serve:

    • Taste and adjust the seasoning with salt and pepper if needed. The Pecorino Romano and pancetta are salty, so be cautious with the salt.

    • Serve immediately with an extra sprinkle of cheese and black pepper on top.

  1. Optional Finishing Touch:

    • Drizzle with a bit of olive oil before serving if desired.

Enjoy your homemade Spaghetti Carbonara! Remember to work quickly once you add the egg and cheese mixture to the pasta to achieve a creamy consistency without scrambling the eggs.