Creamy Spaghetti Carbonara
A delightful and indulgent Italian dish featuring rich, silky sauce made from eggs and cheese, paired with pancetta and al dente spaghetti.
Ingredients
Main Protein
- 150 g pancetta or guanciale, diced Choose high-quality product for best taste.
Starch/Pasta
- 400 g spaghetti Cook until al dente (about 8-10 minutes); reserve pasta water.
Liquids/Dairy
- 3 large eggs Whisk with cream and cheese for the sauce.
- 200 ml heavy cream Don't overheat to avoid scrambling eggs.
- 100 g grated Parmesan cheese Use fresh for better flavor.
Aromatics & Vegetables
- 2 cloves garlic, minced Sauté briefly to enhance aroma.
Optional Finishing Ingredients
- to taste fresh parsley, chopped Adds color and freshness.
Seasoning
- to taste salt and pepper Enhance flavors.
Instructions
Cooking
- Boil water in a large pot, add salt, and cook spaghetti until al dente. Drain and reserve 1 cup of pasta water.
- In the same pot, over medium heat, cook diced pancetta until crispy, about 4-5 minutes.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- In a mixing bowl, whisk together eggs, heavy cream, and grated Parmesan until smooth.
- Add cooked spaghetti to the pancetta and garlic. Pour in the creamy sauce and mix quickly.
- If the sauce is too thick, slowly add reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with chopped parsley.
Notes
For enhanced flavor, add freshly cracked black pepper. Customize with vegetables like peas or mushrooms for added nutrition. Serve with extra cheese on the side.