If you love Italian food you're sure to have come across dish before. Spaghetti Carbonara is a relatively simple dish to prepare. Essentially, it's just mixture of pasta, cheese, eggs, and some kind of cured pork, which are all ingredients that tend to be commonly found in your kitchen at home. It's traditionally prepared with Guanciale, but Pancetta or thinly-cut bacon is commonly used as well. In fact, this recipe is one that can be easily personalized for you or those you're cooking for. No matter how you decide to prepare it you'll still end up with a rich, creamy spaghetti that never disappoints. Enjoy!
- 2 Large Eggs with yolks
- 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
- 1 ounce (about 1/3 packed cup) grated Parmesan
- 1 tablespoon olive oil
- 3 1/2 ounces of Guanciale, Pancetta or thin-cut bacon
- 12 ounces spaghetti (about 3/4 box)
1. Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
2. In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
3. Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat the meat in the skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
5. Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.