Recipe of the Week: Spaghetti Carbonara

A comforting Italian classic that hugs your soul and satisfies your hunger.

Spaghetti Carbonara is a classic Roman dish that emerged in the mid-20th century, beloved for its simplicity and rich flavors. Its origins are often attributed to the humble Roman cooks who found inspiration in the ingredients readily available: eggs, cheese, and pancetta. This dish has become a staple comfort food around the world, cherished for its creamy texture and the way it brings people together around the dinner table.

🛒 Ingredients

Main ingredients

• 400g spaghetti
• 150g pancetta or guanciale, cubed
• 2 large eggs
• 2 large egg yolks
• 100g Pecorino Romano cheese, grated
• Salt, to taste
• Freshly ground black pepper, to taste

For garnish

• Extra grated Pecorino Romano
• Chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Cook the spaghetti

Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the spaghetti and cook until it's al dente, following the package instructions. Reserve about 1 cup of the pasta water, then drain the spaghetti.

Step 2: Prepare the sauce ingredients

In a medium bowl, whisk together the eggs and egg yolks. Stir in the grated Pecorino Romano cheese until well combined, forming a thick mixture. Set aside while you prepare the pancetta.

Step 3: Cook the pancetta

In a large skillet over medium heat, add the cubed pancetta and cook until crispy and browned. Use a slotted spoon to remove the pancetta from the skillet and place it on a paper towel-lined plate to drain excess fat.

Step 4: Combine the pasta and pancetta

Return the crispy pancetta to the skillet with the drained spaghetti. Toss them together over low heat to gently heat the pasta and incorporate the pancetta flavors.

Step 5: Add the egg mixture

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, tossing rapidly to ensure the heat from the pasta gently cooks the eggs, creating a creamy sauce. Add a little reserved pasta water as needed to reach your desired sauce consistency.

Step 6: Season and serve

Generously season the carbonara with freshly ground black pepper. Serve immediately, garnished with extra grated Pecorino Romano and chopped fresh parsley if desired.