Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Italian dish made with spaghetti pasta, a creamy egg and cheese sauce, and crispy bacon or pancetta. The dish is believed to have originated in Rome after World War II, and its name is derived from the Italian word "carbonaro," which means "charcoal burner."

This dish is simple yet flavorful, consisting of spaghetti pasta tossed with a creamy egg and cheese sauce with crispy bacon or pancetta.





Here’s the detailed recipe of Spaghetti alla Carbonara:

Ingredients:

400g spaghetti

200g pancetta or bacon, chopped

4 large egg yolks

1 cup freshly grated Pecorino Romano cheese

1/2 cup freshly grated Parmesan cheese

2 garlic cloves, minced

Salt and freshly ground black pepper to taste

1/4 cup chopped fresh parsley leaves

 

Instructions:

 

Cook the spaghetti in a large pot of salted boiling water until al dente, following the package instructions.

While the pasta is cooking, cook the pancetta or bacon in a large skillet over medium-high heat until crispy and browned.

In a separate bowl, whisk together the egg yolks, Pecorino Romano cheese, Parmesan cheese, garlic, salt, and pepper.

Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest. Add the cooked pancetta or bacon to the drained pasta and toss to combine.

Remove the skillet from heat and add the egg and cheese mixture, along with the reserved pasta water, to the pasta and pancetta or bacon mixture. Toss well to combine until the sauce is thick and creamy and evenly coats the pasta.

Serve the spaghetti alla carbonara hot, garnished with chopped parsley leaves and additional grated cheese, if desired.

 

This dish is easy to make and is loved by many around the world. Its creamy, salty, and savory flavors make it a crowd-pleaser and a classic Italian dish that should be a staple in any pasta lover's recipe collection.