Ingredients with Measurements:
- 1 pound spaghetti
- 6 ounces pancetta, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- Salt, to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and pasta
- Mixing bowl
- Whisk
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 pasta is cooking, heat a large skillet over medium heat. Add diced pancetta and cook until crispy, about 8-10 minutes.
3. In a mixing bowl, whisk together eggs, Pecorino Romano cheese, Parmesan cheese, black pepper, and a pinch of salt.
4. Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the cooked pasta to the skillet with the pancetta and toss to combine.
5. Remove the skillet from heat and let it cool for 1-2 minutes. Then, pour the egg mixture over the pasta and toss quickly to coat. The heat from the pasta and pancetta will cook the eggs and create a creamy sauce.
6. If the pasta seems too dry, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
7. Serve hot with additional grated cheese and black pepper, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking pancetta and pasta
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 660
- Fat: 26g
- Carbohydrates: 71g
- Protein: 35g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or guanciale.
- Pecorino Romano cheese can be substituted with Parmigiano-Reggiano cheese.
- Parmesan cheese can be substituted with Grana Padano cheese.
Variations:
- Add garlic to the pancetta for extra flavor.
- Use spaghetti alla chitarra or bucatini instead of regular spaghetti.
- Add peas or asparagus for a pop of color and nutrition.
Tips and tricks:
- Be sure to whisk the egg mixture well to avoid clumps.
- Remove the skillet from heat before adding the egg mixture to prevent scrambling.
- Reserve pasta water to adjust the consistency of the sauce.
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pasta in a skillet over low heat, adding reserved pasta water as needed to loosen the sauce.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with additional grated cheese and black pepper.
Pairings:
- Serve with a glass of red wine, such as Chianti or Barbera.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add reserved pasta water to loosen it.
- If the sauce is too thin, cook it over low heat for a few minutes to thicken it.
Food safety advice:
- Be sure to cook the pancetta to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Spaghetti alla Carbonara is a traditional Italian pasta dish that originated in Rome in the mid-20th century.
Flavor profiles:
- Savory, salty, creamy, and slightly spicy from the black pepper.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian