Carbonara

Carbonara is a classic Italian pasta dish known for its rich, creamy sauce made with eggs, cheese, and pancetta or bacon. It’s a simple yet incredibly flavorful dish that can be whipped up in no time. Here’s a recipe for making traditional carbonara:

Ingredients:

• 8 ounces (225g) spaghetti or fettuccine
• 4 ounces (115g) pancetta or bacon, diced
• 3 large eggs
• 1/2 cup (50g) grated Pecorino Romano cheese
• 1/2 cup (50g) grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
2. Prepare the sauce: In a large skillet, cook the pancetta or bacon over medium heat until crispy and golden. Remove the cooked pancetta from the skillet and set it aside, leaving the rendered fat in the pan.
3. In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
4. Assemble the dish: Return the skillet with the rendered fat to low heat. Add the cooked pasta to the skillet, tossing it with the rendered fat to coat the noodles.
5. Pour the egg and cheese mixture over the pasta, tossing quickly to coat the noodles evenly. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water to achieve the desired consistency.
6. Stir in the cooked pancetta or bacon, reserving some for garnish if desired.
7. Remove the skillet from the heat and let the pasta sit for a minute or two to allow the sauce to thicken.
8. Serve the carbonara: Divide the pasta among serving plates or bowls. Garnish with additional grated cheese, black pepper, and chopped parsley. Add a sprinkle of the reserved pancetta or bacon on top for extra flavor.