Creamy Pasta Carbonara (Print Version)
# Ingredients:
01 -
4 oz pancetta or diced bacon
02 -
12 oz of spaghetti pasta
03 -
2 garlic cloves, finely chopped
04 -
2 large eggs
05 -
½ cup of Parmesan cheese, finely grated
06 -
¾ cup grated Pecorino Romano or Parmesan
07 -
½ tsp salt
08 -
½ tsp freshly ground black pepper
09 -
½ cup pasta water you’ve saved
# Instructions:
01 -
Cook the spaghetti in salted water until it’s got a bit of a bite. Before draining, scoop out ½ cup of the starchy pasta water to save.
02 -
In a skillet, crisp up the pancetta or bacon. Toss in minced garlic for half a minute, then pull it off the heat.
03 -
In a bowl, combine eggs, grated cheeses, salt, and pepper. Whisk everything together until smooth.
04 -
Add the hot pasta to the skillet with pancetta. Off the heat, stir in the egg mixture quickly, using the warm pasta to thicken the sauce. Add the pasta water as needed for a rich, creamy texture.
05 -
Dish out immediately and sprinkle with extra pepper or cheese on top for more flavor.
# Notes:
01 -
The sauce gets its creamy consistency from the warm pasta heating the eggs and cheese together, not from cream!
02 -
Classic versions of carbonara skip cream altogether—it’s all about eggs, cheese, and pasta water.