Classic Spaghetti Carbonara Recipe

Spaghetti Carbonara

Utensils and Ingredients

Utensils

• Large pot
• Large skillet
• Colander
• Large bowl
• Whisk or fork
• Tongs or a pasta fork
• Spoon or ladle

Ingredients:

• 400g spaghetti
• 200g pancetta or bacon, diced
• 4 large eggs
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Chopped parsley for garnish (optional)

Instructions

1.

Boil the Spaghetti

Start by boiling a large pot of salted water. While waiting, dice the pancetta, mince the garlic, and grate the Parmesan cheese.

2.

Cook the Spaghetti

Once the water boils, add the spaghetti and cook until al dente. Once cooked, reserve about a cup of pasta water before draining.

3.

Sauté the Pancetta and Garlic

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or bacon and minced garlic. When the pancetta is crispy and the garlic is fragrant, remove from the skillet.

4.

Prepare the Egg Mixture

In a bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.

5.

Combine and Toss

Once the spaghetti and pancetta-garlic mixture are ready, add the drained spaghetti to the skillet. Once the spaghetti is coated, remove the skillet from the heat.

6.

Create the Sauce

Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.

7.

Serve

Garnish with chopped parsley (optional) and serve immediately.