Pasta Alla Carbonara
This classic spaghetti carbonara recipe features a rich and creamy sauce made from eggs, pecorino romano cheese, and crispy pancetta. Tossed together with perfectly cooked spaghetti, this dish is a comforting and satisfying meal that is sure to impress your dinner guests. Serve it with an extra sprinkle of cheese on top for an indulgent finish.
— Constant Cookbook
Ingredients
- 3 eggs, at room temperature
- 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
- 2 Tbs. olive oil
- 6 oz. diced
- or pancetta
- Kosher salt, to taste
- 1 lb. dried spaghetti
- Freshly ground pepper, to taste
Instructions
- In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
- In a 13-inch French skillet over medium heat, warm the olive oil. Add the <i>guanciale</i> and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
- Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
- Return the skillet with the <i>guanciale</i> to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
- Williams-Sonoma Kitchen.
Yield
Serves 4.
Comments
No comments found.