Pasta alla carbonara is a traditional dish from Rome, typically make with spaghetti. It is definitely an indulgent dish, but it can be whipped up in minutes and will satisfy that creamy craving when you have it. Let's get cooking!
What you'll need:
- 1 lb. spaghetti
- 3 eggs
- 1 garlic clove, minced
- 1 cup grated pecorino cheese
- 1/2 lb. pancetta
- 1 tbsp. olive oil
- salt and pepper to taste
Get your spaghetti going. Bring a pot of salted water to boil and cook your spaghetti to al dente per the instructions on the package.
In a pan, pour your olive oil, garlic, and pancetta. Sautee pancetta until browned. Move this mixture to a large mixing bowl.
In a small mixing bowl, crack your eggs and combine with 1/4 lb. of cheese. Lightly beat.
When your spaghetti is al dente, remove it from the water with tongs and place into the bowl of pancetta. Be sure to save some of the pasta water. It's important that this step is done quickly, as the pasta needs to be hot to combine properly with the eggs in the next step.
Pour your egg mixture into the bowl of pasta, and toss to combine. Add a little pasta water as necessary to keep from drying. Add salt and pepper and top with the rest of your cheese. Garnish with some fresh parsley too if you'd like!