Ingredients with Measurements:
- 1 pound spaghetti
- 6 ounces pancetta, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Fior di Latte cheese, diced
- Salt, to taste
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Tongs
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
2. While the spaghetti is cooking, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 8-10 minutes.
3. In a mixing bowl, whisk together eggs, Pecorino Romano cheese, Parmesan cheese, and black pepper.
4. Once the spaghetti is cooked, reserve 1 cup of pasta water and drain the rest. Add the spaghetti to the skillet with the pancetta and toss to combine.
5. Remove the skillet from heat and pour the egg mixture over the spaghetti, tossing quickly to coat the pasta evenly. The heat from the spaghetti will cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
6. Add diced Fior di Latte cheese and toss to combine.
7. Season with salt, to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 750
- Fat: 36g
- Saturated Fat: 17g
- Cholesterol: 305mg
- Sodium: 1300mg
- Carbohydrates: 63g
- Fiber: 3g
- Sugar: 3g
- Protein: 43g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or guanciale.
- Pecorino Romano cheese can be substituted with Parmigiano-Reggiano cheese.
- Fior di Latte cheese can be substituted with fresh mozzarella.
Variations:
- Add sautéed mushrooms or peas to the spaghetti carbonara.
- Use spaghetti squash or zucchini noodles instead of traditional spaghetti for a low-carb option.
Tips and tricks:
- Be sure to whisk the egg mixture well to prevent clumps.
- Reserve some pasta water to adjust the consistency of the sauce.
- Toss the spaghetti quickly with the egg mixture to prevent the eggs from scrambling.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat spaghetti carbonara in a skillet over medium heat, adding reserved pasta water as needed to loosen the sauce.
Presentation ideas:
- Serve spaghetti carbonara in individual bowls, garnished with additional grated cheese and black pepper.
Garnishes:
- Grated Pecorino Romano cheese
- Black pepper
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- If the sauce is too thin, cook the spaghetti and pancetta mixture over low heat for a few minutes to thicken the sauce.
Food safety advice:
- Be sure to cook the spaghetti to al dente to prevent it from becoming too soft and mushy.
Food history:
- Spaghetti carbonara is a traditional Italian dish that originated in Rome in the mid-20th century.
Flavor profiles:
- Salty, savory, creamy, and cheesy.
Serving suggestions:
- Serve spaghetti carbonara as a main dish for a hearty and satisfying meal.
Related Categories
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Region: Italian