Spaghetti Carbonara
A quick, rich, and creamy pasta dish that wraps you in warmth and comfort, perfect for any gathering.
Ingredients
Pasta Base
- 12 oz Spaghetti Choose whole wheat or gluten-free for a healthier option.
Main Ingredients
- 4 oz Pancetta or Bacon Adds irresistible salty, savory flavor. Use turkey bacon for a leaner option.
- 3 large Eggs Essential for creamy texture; can substitute with egg whites for a lighter version.
- 1 cup Parmesan Cheese, freshly grated For authentic Italian flavor; Pecorino Romano is a delicious alternative.
- 2 cloves Garlic, minced Adds depth; or use garlic powder in a pinch.
- Salt and freshly ground black pepper To taste; adjust accordingly as cheese adds saltiness.
- 1 tbsp Olive Oil To drizzle over pancetta for cooking.
Instructions
Preparation
- In a large pot, bring salted water to a rolling boil and cook your spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.
- While the pasta cooks, heat a pan over medium heat and add the pancetta. Cook until it becomes crispy, around 5-7 minutes, and smells incredible. Add minced garlic in the last minute, letting it sizzle just until fragrant.
Combining Ingredients
- In a bowl, whisk together the eggs and most of the Parmesan cheese (save a little for serving). Mix until smooth.
- Off the heat, add the hot spaghetti to the pancetta and garlic. Quickly pour the egg and cheese mixture over the spaghetti, stirring vigorously to create a creamy sauce.
- If the sauce is too thick, add reserved pasta water, a splash at a time, until you reach that perfect creaminess.
- Season with salt and plenty of freshly cracked black pepper. Serve immediately with extra cheese on top!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil in a pan over low heat to revive the creaminess. Avoid freezing, as the eggs and cheese can separate, losing their luscious texture.