Pasta Alla Carbonara is a classic Italian dish that is both simple and indulgent. This rich and creamy pasta is made with just a few ingredients: eggs, cheese, pancetta, and pepper. The secret to a perfect Carbonara lies in creating a silky sauce from the eggs and cheese that clings to the pasta without scrambling. The salty pancetta adds a delightful crunch and depth of flavor, while the pepper provides a subtle heat that balances the dish. Perfect for a quick weeknight meal or a special occasion, Pasta Alla Carbonara is a comforting and satisfying dish that’s sure to impress.
Ingredients:
- 12 ounces spaghetti or rigatoni
- 4 ounces pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Pecorino Romano cheese (or a mix of Pecorino Romano and Parmesan)
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Cook the Pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until it’s crispy and the fat has rendered, about 5-7 minutes. Remove the skillet from heat and set aside.
- Prepare the Sauce: In a medium bowl, whisk together the eggs, egg yolk, grated cheese, and a generous amount of freshly ground black pepper.
- Combine the Pasta and Sauce: Return the skillet with the pancetta to low heat. Add the drained pasta to the skillet and toss to combine with the pancetta and its fat. Remove the skillet from the heat and immediately pour the egg and cheese mixture over the pasta. Toss quickly to coat the pasta, adding a little reserved pasta water at a time until you reach a creamy consistency.
- Serve: Divide the pasta among plates and top with additional grated cheese and freshly ground black pepper if desired.
Enjoy your Pasta Alla Carbonara as a rich and comforting dish that’s perfect for any occasion!
