Description
A quick and easy recipe for Spaghetti Carbonara featuring crispy pancetta, creamy egg and Parmesan sauce, and fragrant garlic, garnished with fresh parsley for a classic Italian dinner that serves 4.
Ingredients
Scale
Ingredients
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 3 large eggs
- 100g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Cook Pancetta and Garlic: In a large skillet over medium heat, add the diced pancetta. Cook until crispy, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare Sauce: In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and freshly ground black pepper.
- Toss Pasta with Sauce: Add the hot spaghetti to the skillet with the pancetta and garlic. Remove from heat. Quickly pour the egg and cheese mixture over the pasta, tossing to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve and Garnish: Plate the spaghetti carbonara and garnish with chopped fresh parsley before serving.
Notes
- Be sure to remove the skillet from heat before adding the egg mixture to prevent scrambling the eggs.
- Use fresh Parmesan cheese for best flavor and creaminess.
- Reserve pasta water to adjust sauce consistency as needed.
- Guanciale can be used as an alternative to pancetta for a more traditional flavor.
