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Easy Italian Spaghetti Carbonara

Easy Italian Spaghetti Carbonara
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Easy Italian Spaghetti Carbonara is a classic Roman pasta dish combining creamy richness from egg yolks and pecorino romano cheese with savory crispy pancetta and perfectly cooked spaghetti. Ready in under 30 minutes, this authentic recipe uses simple pantry staples for a comforting meal suitable for any occasion without cream, delivering a luscious, silky sauce that clings deliciously to every bite.

Ingredients

Pasta

  • Spaghetti – 12 ounces
  • Salt – for boiling water, about 1 tablespoon

Meat

  • Pancetta or guanciale – 4 ounces, diced small

Sauce

  • Egg yolks – 4 large
  • Pecorino Romano cheese – 1 cup, finely grated
  • Freshly cracked black pepper – 1 to 2 teaspoons

Instructions

  1. Prepare the Ingredients: Bring a large pot of salted water to a boil. Dice the pancetta into small cubes. Finely grate the pecorino romano cheese. Separate the egg yolks into a bowl and whisk gently with the grated cheese and a generous amount of freshly cracked black pepper.
  2. Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to package instructions until al dente, remembering it will finish cooking when mixed with the sauce.
  3. Crisp the Pancetta: While the pasta cooks, heat a skillet over medium heat. Add the diced pancetta and cook until crispy with rendered fat, which will flavor the dish.
  4. Combine Pasta and Pancetta: Drain the pasta while reserving one cup of the pasta cooking water. Add the hot spaghetti to the pancetta skillet off the heat and toss well to coat with the flavorful fat.
  5. Create the Creamy Sauce: Remove the pan from heat before stirring in the egg and cheese mixture. Slowly add reserved pasta water little by little while tossing to reach a creamy sauce consistency without scrambling the eggs.
  6. Serve Immediately: Plate the carbonara promptly. Garnish with extra grated pecorino romano and freshly cracked black pepper to enjoy the dish at its best temperature and texture.

Notes

  • Remove the pan from heat before adding eggs to prevent scrambling.
  • Use fresh egg yolks for a richer, silkier sauce.
  • Reserve pasta water to help emulsify and thicken the sauce perfectly.
  • Grate cheese fresh for sharper, fresher taste.
  • Serve carbonara immediately as the sauce can thicken and dry if left too long.

Nutrition

Keywords: Carbonara, Spaghetti, Italian Pasta, Easy Italian Recipe, Pancetta, Pecorino Romano, Classic Roman, Quick Dinner

Find it online: https://mealsbymary.com/easy-italian-spaghetti-carbonara/