Spaghetti Carbonara

Spaghetti Carbonara

                                                          

Ingredients:

• 12 oz (340 g) spaghetti
• 4 oz (113 g) pancetta or guanciale, diced
• 2 large eggs
• 1 cup (about 100 g) grated Pecorino Romano cheese
• Freshly ground black pepper
• Salt, to taste
• Chopped fresh parsley, for garnish

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to the package instructions until al dente.

Reserve about 1 cup of pasta cooking water, then drain the pasta.

Prepare the Sauce:

In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Set aside.

Cook the Pancetta:

In a large skillet over medium heat, cook the diced pancetta until it's crispy and golden brown.

Use a slotted spoon to remove the cooked pancetta from the skillet and place it on a plate lined with paper towels.

Combine Everything:

Add the cooked pasta to the skillet with the pancetta fat. Toss to coat the pasta with the fat.

Add the Sauce:

Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta.

Toss the pasta vigorously to combine. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add some of the reserved pasta cooking water gradually to reach your desired consistency.

Add Pancetta and Serve:

Add the cooked pancetta to the pasta and toss again to distribute it evenly.

Taste and season with salt if needed, keeping in mind that the pancetta and cheese are already salty.

Garnish with chopped fresh parsley.

Serve:

Divide the pasta among plates and serve immediately.

Enjoy your homemade Spaghetti Carbonara!

Remember, cooking times and ingredient quantities may vary based on your preferences and the specific products available to you. Adjust accordingly for the best results.