Description
This Easy Spaghetti Carbonara is a quick and creamy pasta dish made with crispy pancetta, eggs, Pecorino Romano cheese, and a dash of garlic. It’s a perfect weeknight meal that’s both delicious and satisfying!
Ingredients
Scale
- 8 oz spaghetti
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 4 oz pancetta, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti:
Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining. - Prepare the Egg and Cheese Mixture:
In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Set aside. - Cook the Pancetta:
In a large skillet, cook the pancetta over medium heat until crispy, about 5-7 minutes. - Add Garlic:
Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic. - Combine Pasta and Pancetta:
Drain the cooked spaghetti and add it to the skillet with the pancetta and garlic. Toss to combine, ensuring the pasta is coated with the pancetta fat. - Mix in the Egg and Cheese:
Remove the skillet from heat and quickly stir in the egg and cheese mixture. The residual 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 water to reach your desired consistency. - Season and Serve:
Season with salt and pepper to taste. Serve the spaghetti carbonara garnished with fresh parsley.
Notes
- If you prefer a richer flavor, you can substitute Pecorino Romano with Parmigiano-Reggiano cheese.
- Pancetta can be replaced with guanciale (cured pork cheek) for a more traditional carbonara.
- For extra creaminess, a small amount of heavy cream can be added, though it’s not typical in traditional recipes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes