RCI-ND.002.0135.001
Spaghetti alla carbonara
(literally: coal miner's wife spaghetti in Italian) is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 lb
- 2 tbsp
- 1/4 lb
- garlic3 clovesminced
- 2 unit
- 1/4 lb
- italian parsley1 unitfor garnish
- 1 unit
Method
1
Bring a large pot of salted water to a boil and add the spaghetti, stirring occasionally until cooked al dente according to package directions.
2
While the pasta cooks, dice the pancetta into small pieces and heat the olive oil in a large skillet over medium heat.
3
Add the diced pancetta to the skillet and cook, stirring occasionally, until the edges are crispy and fat is rendered.
5 minutes
4
Add the minced garlic to the pancetta and cook, stirring constantly, until fragrant, about 1 minute.
5
In a bowl, whisk together the eggs with freshly ground black pepper until well combined.
6
Add the grated parmesan cheese to the egg mixture and stir until fully incorporated.
7
Reserve 1 cup of pasta cooking water, then drain the spaghetti in a colander without rinsing.
8
Remove the skillet from heat and add the drained spaghetti to the pancetta and garlic, tossing gently to combine.
9
Pour the egg and cheese mixture over the hot pasta and toss continuously for 1-2 minutes, adding reserved pasta water a little at a time to create a creamy sauce.
10
Divide the carbonara among four bowls and garnish each serving with fresh Italian parsley and additional black pepper.