Pasta Carbonara

Experience the creamy and indulgent flavors of Italian cuisine with Pasta Carbonara, a classic Roman dish that combines al dente pasta with a rich, silky sauce made from eggs, cheese, pancetta, and black pepper. Perfect for a quick weeknight dinner or a special gathering, this dish is both comforting and elegant.

Ingredients

• 400 g (14 oz) spaghetti or your favorite pasta
• 150 g (5 oz) pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Pecorino Romano or Parmesan cheese
• Freshly ground black pepper, to taste
• Salt, for pasta water

Instructions

1. Prepare the Pasta

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. Cook the Pancetta

   While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crisp and golden, about 5–7 minutes. Remove from heat and set aside.

3. Make the Sauce

   In a bowl, whisk together the eggs, grated cheese, and a generous amount of black pepper until smooth and creamy.

4. Combine Pasta and Sauce

   Add the hot pasta to the skillet with pancetta and toss to combine. Remove from heat to avoid scrambling the eggs, then pour in the egg and cheese mixture, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time if needed to achieve the desired consistency.

5. Serve

   Divide the pasta among plates, sprinkle with extra cheese and black pepper, and serve immediately.

Serving

Pasta Carbonara is best enjoyed fresh, paired with a crisp green salad or garlic bread. Relish the comforting flavors of this classic Roman dish, where simplicity meets richness in every bite.