Spaghetti Alla Carbonara
Immerse yourself in the freshness of this classic Italian dish. A symphony of al dente spaghetti, savory smoked pancetta, and zesty pecorino cheese unite in harmony to create a balance of flavors. With every bite, the creamy richness of the eggs envelops the pasta, enhancing its texture and taste. This carbonara will transport your taste buds to the streets of Rome, where every forkful is a celebration of traditional elegance. Get ready to experience the essence of Italian authenticity right in your own kitchen.
— Constant Cookbook
Ingredients
- 400g/14oz dried spaghetti
- 175g/6¼oz piece smoked pancetta
- 2 tbsp extra virgin olive oil
- 3 garlic
- handful flatleaf parsley
- 3 large free-range eggs
- 50g/1¾oz pecorinopecorino
- salt and freshly ground black pepper
Instructions
- Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente.
- Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide.
- Heat a large, deep frying pan over a mediumâhigh heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
- Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well.
- Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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