Carbonara is a classic Italian pasta dish made with a creamy sauce consisting of eggs, cheese, and pancetta or bacon. Here’s a recipe to make Carbonara:
- 8 ounces spaghetti or fettuccine
- 4 ounces pancetta or bacon, diced
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, with the heat turned off, add the minced garlic and let it cook in the residual heat for a minute or so.
- In a bowl, whisk together the eggs, grated Parmesan cheese, grated Pecorino Romano cheese, salt, and black pepper.
- Add the cooked pasta to the skillet with the garlic, then pour in the egg and cheese mixture. Toss quickly to coat the pasta evenly, ensuring the eggs don’t scramble. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until desired consistency is reached.
- Return the cooked pancetta or bacon to the skillet and toss to combine with the pasta.
- Serve the Carbonara immediately, garnished with fresh chopped parsley.