Spaghetti Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
Spaghetti Carbonara Recipe
- 125 g pancetta or streaky bacon – chopped
- 40 g Parmesan cheese – finely grated
- 40 g Pecorino cheese – finely grated
- 3 large eggs – beaten
- 2 garlic cloves – peeled and left whole
- 60 g (1/4 cup) butter
- 300 g spaghetti
- salt and pepper to taste
- Mix the 2 cheeses together then add about 3/4 of it to the eggs, mixing it well. Set aside the rest of the cheese mixture for garnishing.
- Slightly squash the garlic by pressing under the blade of a knife. Set aside.
- Bring a big pot of water with salt to boil then drop in the spaghetti. Cook according to package instructions (usually bring to boil then start timing for 11 minutes).
- While the spaghetti is cooking, heat a large wide pan and melt the butter.
- When the butter has melted drop in the garlic and pancetta.
- Fry on medium heat until pancetta is crisp and golden.
Remove the garlic cloves. Keep the pan on low heat.
- When the spaghetti is ready, drain but make sure to reserve some of the pasta water.
- Put the spaghetti in the pan and mix well with the pancetta.
- Remove the pan from the heat and stir in the egg-cheese mixture.
- Stir to mix well adding about 2-3 tablespoons of the reserved pasta water to keep it moist and glossy.
- Serve immediately on warmed bowls sprinkled with the reserved grated cheese and freshly ground black pepper.