Spaghetti Carbonara
Rich and creamy pasta dish with pancetta, eggs and fresh Pecorino Romano cheese
Ingredients
- ⅔ cup diced pancetta or thick sliced bacon
- 1 clove garlic, peeled and smashed
- 3 large fresh eggs
- 1 cup freshly grated real Pecorino Romano cheese plus more for garnish
- 4 servings spaghetti reserve cooking water
- ¼ cup fresh chopped parsley
- salt and fresh cracked black pepper
Instructions
- Bring large pot of water to a boil with a little salt. Cook pasta according to package directions for al dente.
- Meanwhile, crack eggs into bowl. Whisk well, add freshly grated Pecorino Romano cheese.
- Chop parsley. Peel and smash garlic clove.
- Dice pancetta into small cubes. Add to large cold skillet. Turn heat to medium and cook until starting to brown. Add garlic to pan while cooking to flavour the oil, then remove when starting to brown.
- When spaghetti is al dente, add to skillet with tongs. Do not drain water. Stir and toss well to coat pasta with fat from pancetta.
- Turn heat off and remove pan from stove top. Pour egg mixture in and toss well. Add a ladle of pasta water. Toss. Add another ladle and toss again. Check to see if creamy sauce is developing. Add a little more pasta water if necessary until a creamy sauce is coating the pasta well.
- Add most of chopped parsley, reserving some for garnish. Toss well and serve immediately while still warm.
- Top with more fresh parsley, cheese and cracked black pepper if desired for garnish.
Notes
Parmesan cheese can be substituted for Pecorino Romano, but will have a slightly less pungent flavour.
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