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Classic Carbonara
Ingredients
- 200 grams spaghetti
- 100 grams pancetta or bacon
- 2 large eggs
- 50 grams, grated Pecorino Romano cheese
- to taste salt
- to taste black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti to the boiling water and cook according to package instructions until al dente.
- While the pasta cooks, heat a large skillet over medium heat and add diced pancetta or guanciale. Cook until crispy, about 5-7 minutes.
- In a bowl, beat together eggs, grated Pecorino Romano cheese, salt, and freshly cracked black pepper. Set aside.
- Once the spaghetti is cooked, reserve about a cup of pasta water, then drain the pasta.
- Immediately add the hot pasta to the skillet with the crispy meat. Remove from heat.
- Quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce (the heat from the pasta will cook the eggs).
- If the sauce appears too thick, add a little reserved pasta water to loosen it up.
- Serve immediately with additional cheese and black pepper on top.
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