Classic Carbonara
A traditional Italian pasta dish that combines a few simple ingredients to create a rich and creamy sauce without using cream. Perfect for a quick dinner or a cozy meal.
100g pancetta or guanciale, diced
2 large eggs
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 clove garlic, peeled
Extra virgin olive oil
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
In a large pan, heat a drizzle of olive oil over medium heat. Add the garlic and pancetta. Cook until the pancetta is crispy and golden. Remove the garlic and discard.
In a bowl, whisk together the eggs and Parmesan cheese. Season with salt and black pepper.
Add the drained spaghetti to the pan with pancetta. Remove from heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing rapidly to combine and to prevent the eggs from scrambling.
If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.