Carbonara

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Carbonara is a classic Italian pasta dish that originated in Rome. It is traditionally made with spaghetti, pancetta or guanciale (Italian cured pork cheek), Pecorino Romano cheese, eggs, and plenty of black pepper.

The key to making a great Carbonara is to cook the pasta al dente, or until it is still slightly firm to the bite. This is important because the pasta will continue to cook for a brief period of time as it is combined with the other ingredients.

To make Carbonara, start by cooking the pancetta or guanciale in a hot pan until it is crispy and has rendered its fat. Remove the pancetta or guanciale from the pan and set it aside, but leave the fat in the pan.

Next, cook the spaghetti in a large pot of boiling salted water until it is al dente. Reserve about a cup of the pasta water before draining the spaghetti.

In a separate bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of black pepper.

Once the spaghetti is cooked, remove it from the pot with tongs and add it directly to the pan with the pancetta fat. Toss the spaghetti in the fat for a minute or two to coat it evenly.

Slowly pour the egg and cheese mixture into the pan, stirring constantly to prevent the eggs from scrambling. If the sauce is too thick, add some of the reserved pasta water.

Finally, add the crispy pancetta or guanciale back into the pan and toss everything together.

Serve the Carbonara immediately, garnished with additional grated cheese and black pepper if desired.

Carbonara is a rich and indulgent dish, and while there are many variations on the classic recipe, the combination of crispy pancetta, creamy eggs, and sharp cheese is truly unbeatable. Enjoy!