Here's a recipe for a classic and delicious dish: Spaghetti Carbonara. It's a Roman pasta dish known for its creamy sauce made with eggs, cheese, pancetta, and black pepper. It's quick, easy, and incredibly satisfying.
- 12 ounces (340g) spaghetti
- 2 large eggs
- 1 cup (about 100g) grated Pecorino Romano cheese (or Parmesan if you prefer)
- 3.5 ounces (100g) pancetta or guanciale, diced
- 2 cloves garlic, minced (optional)
- Freshly ground black pepper
- Fresh parsley, chopped, for garnish (optional)
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
- While the pasta is cooking, in a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper. Set aside.
- In a large skillet over medium heat, add the diced pancetta (or guanciale). If using, add the minced garlic as well. Cook until the pancetta is crispy and golden, about 4-5 minutes. If using guanciale, it may take a bit longer.
- Once the pasta is drained, immediately add it to the skillet with the pancetta and garlic. Toss everything together, allowing the pasta to absorb some of the flavorful fat from the pancetta.
- Remove the skillet from heat. Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously to combine, using a bit of the reserved pasta cooking water if needed to create a creamy sauce. The heat from the pasta will cook the eggs into a creamy sauce without scrambling them.
- Taste and adjust the seasoning with more black pepper and a little salt if needed (keep in mind that both the pancetta and cheese are salty).
- Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy!
Spaghetti Carbonara is best enjoyed right after it's prepared while it's still warm and creamy. It's a simple yet indulgent dish that's sure to satisfy your taste buds.