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Amazing Spaghetti Carbonara with Pancetta 10/10

Spaghetti Carbonara with Pancetta
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Learn to make a classic Spaghetti Carbonara with crispy pancetta. This recipe delivers a rich, creamy, and savory pasta dish perfect for a weeknight meal.

Ingredients

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  • 400g Spaghetti
  • 150g Pancetta, diced
  • 4 large Eggs
  • 100g Pecorino Romano cheese, finely grated
  • 50g Parmesan cheese, finely grated
  • Black Pepper, freshly ground
  • Salt

Instructions

  1. Bring a large pot of salted water to a boil for the spaghetti.
  2. While the water heats, cook the diced pancetta in a large skillet over medium heat until crispy. Remove the pancetta from the skillet, leaving the rendered fat.
  3. In a medium bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese. Add a generous amount of freshly ground black pepper.
  4. Cook the spaghetti in the boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  5. Drain the spaghetti and immediately add it to the skillet with the pancetta fat. Toss to coat.
  6. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. The residual heat will cook the eggs without scrambling them.
  7. Add a splash of the reserved pasta water, a little at a time, if the sauce is too thick, continuing to toss until you reach your desired consistency.
  8. Stir in the crispy pancetta.
  9. Serve immediately, garnished with extra cheese and black pepper.

Notes

  • Ensure the skillet is removed from the heat before adding the egg mixture to prevent scrambling.
  • Adjust the amount of pasta water to achieve the perfect sauce consistency.
  • Use high-quality pancetta for the best flavor.

Nutrition

Find it online: https://afripaket.com/spaghetti-carbonara-with-pancetta/