Spaghetti Carbonara
Spaghetti Carbonara
Carbonara dates back to Rome right after WW2 when American army soldiers were living in Italy. It was said that bacon and eggs were incorporated to the pasta, calling it “spaghetti breakfast.” The preparation of carbonara consists of spaghetti tossed in the fat of guanciale or pancetta. A mixture of eggs, pecorino romano, and black pepper is tossed with the pasta off the heat to prevent the eggs from curdling. Then the pork is tossed back in with the pasta. Other variations of this dish include using bucatini, fettuccine, linguine, or penne pasta; parmesan cheese instead of pecorino; and adding peas, broccoli, mushrooms, leeks, and onions.
Servings: 4
Ingredients
- 1 lb dry spaghetti
- 3 tbsp salt
- 8 oz pancetta or guanciale or bacon; diced
- 4 garlic cloves minced
- 3 large eggs beaten
- 4 oz pecorino romano or parmesan; shredded
- 1 tbsp cracked black pepper
- 1 cup reserved pasta water
Instructions
- Bring a large pot of water to a boil with the salt. Cook the spaghetti according to package instructions 2 minutes shy of being done; reserving 1 cup of the pasta water. Drain the pasta without rinsing.
- In a large sauté pan, brown the pancetta until crispy over medium heat; about 7-8 minutes. Remove from the pan, reserving the fat.
- Toss in the garlic. Cook for 1 minute.
- Add in the pasta, coating with the garlic. Cook for 2 minutes.
- Beat together the eggs, pecorino, and black pepper.
- Turn off the heat and toss in the egg mixture and pasta water; coating the spaghetti.
- Toss the pancetta with the spaghetti.
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