Pasta Carbonara
Ingredients:
- 400g (14 oz) spaghetti
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper (to taste)
- Salt (for pasta water)
Instructions:
Step 1: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
Step 2: While the pasta is cooking, sauté the diced pancetta or guanciale in a pan over medium heat until crispy.
Step 3: In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
Step 4: Once the pasta is drained, add it to the pan with the crispy pancetta or guanciale. Toss to coat the pasta with the rendered fat.
Step 5: Remove the pan from heat and quickly pour the egg and cheese mixture over the pasta. Toss rapidly to create a creamy sauce, adding reserved pasta water as needed to achieve the desired consistency.
Step 6: Season with freshly ground black pepper to taste. Be cautious with salt, as the pancetta or guanciale and Pecorino Romano cheese add saltiness.
Step 7: Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.
Step 8: Enjoy this classic Pasta Carbonara for a taste of Italian comfort that's both simple and deeply satisfying.
How to cook Pasta Carbonara:
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