Ingredients:
12 oz spaghetti or any pasta of your choice
2 large eggs
1 cup grated Parmesan cheese
1/2 cup Pecorino Romano cheese (optional)
4 oz pancetta or guanciale (Italian cured meats), diced
2 cloves garlic, minced (optional)
Salt and pepper to taste
Olive oil for cooking
Instructions:
1. Cook the pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Save 1/2 cup of pasta water before draining.
2. Prepare the carbonara sauce:
In a bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano (if using). Season with a pinch of salt and freshly ground black pepper.
3. Cook the pancetta/guanciale:
In a large skillet, heat a bit of olive oil over medium heat. Add the diced pancetta or guanciale and cook until crispy and browned, about 4-5 minutes. If using garlic, add it in the last minute of cooking to avoid burning it.
4. Combine pasta and sauce:
Add the drained pasta directly to the skillet with the pancetta. Toss the pasta in the rendered fat from the pancetta. Remove from heat and quickly pour the egg and cheese mixture over the pasta, tossing well to combine. The heat from the pasta will cook the eggs and create a creamy sauce. Add some reserved pasta water to help smooth out the sauce if necessary.
5. Serve and garnish:
Season with more salt and pepper if needed. Serve immediately, and garnish with extra cheese if desired.
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