400g spaghetti200g pancetta or guanciale, diced4 large eggs100g grated pecorino romano cheese1 garlic clove, mincedSalt and pepperOlive oil
Instructions:
Cook the spaghetti in a large pot of salted boiling water until al dente.While the spaghetti is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy.In a bowl, whisk together the eggs, grated pecorino romano cheese, minced garlic, and a pinch of salt and pepper.Once the spaghetti is cooked, drain it and reserve a cup of cooking water. Add the drained spaghetti to the skillet with the cooked pancetta, tossing to coat in the fat.Remove the skillet from the heat and pour the egg and cheese mixture over the spaghetti, stirring quickly to coat the spaghetti evenly. If the sauce is too thick, add a little of the reserved pasta water.Serve the spaghetti carbonara immediately, topped with extra grated cheese and freshly ground black pepper. Enjoy!
Spaghetti Carbonara
Ingredients:
400g spaghetti200g pancetta or guanciale, diced4 large eggs100g grated pecorino romano cheese1 garlic clove, mincedSalt and pepperOlive oilInstructions:
Cook the spaghetti in a large pot of salted boiling water until al dente.While the spaghetti is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy.In a bowl, whisk together the eggs, grated pecorino romano cheese, minced garlic, and a pinch of salt and pepper.Once the spaghetti is cooked, drain it and reserve a cup of cooking water. Add the drained spaghetti to the skillet with the cooked pancetta, tossing to coat in the fat.Remove the skillet from the heat and pour the egg and cheese mixture over the spaghetti, stirring quickly to coat the spaghetti evenly. If the sauce is too thick, add a little of the reserved pasta water.Serve the spaghetti carbonara immediately, topped with extra grated cheese and freshly ground black pepper. Enjoy!