Sure! Here’s a recipe for A Timeless Italian Classic: Spaghetti alla Carbonara — a beloved dish that showcases the elegance of simple ingredients done right. No cream, no fuss — just pasta, eggs, cheese, and cured pork brought together in a silky, savory sauce.
🇮🇹 Spaghetti alla Carbonara
A true Roman classic — rich, salty, and soul-satisfying.
Ingredients (Serves 2–3):
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8 oz (225g) spaghetti
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2 large eggs
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½ cup (50g) Pecorino Romano cheese, finely grated
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4 oz (115g) guanciale (or pancetta or thick-cut bacon), diced
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Freshly ground black pepper, to taste
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Salt (for pasta water)
Instructions:
1. Boil Pasta:
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente, reserving about 1 cup of pasta water before draining.
2. Cook the Guanciale:
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While pasta cooks, sauté guanciale in a skillet over medium heat until crispy and golden.
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Remove from heat and set aside in the pan (you want the rendered fat for flavor).
3. Make the Sauce:
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In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of freshly ground black pepper.
4. Combine Pasta and Sauce:
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Add the drained hot pasta to the skillet with guanciale (off the heat).
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Quickly stir in the egg-cheese mixture, tossing vigorously to create a creamy sauce.
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Add a splash of reserved pasta water to loosen the sauce, a little at a time, until silky.
✅ The residual heat of the pasta cooks the eggs without scrambling them.
5. Serve Immediately:
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Plate and top with more Pecorino and cracked black pepper.
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Enjoy with crusty bread or a simple green salad.
Tips for Authentic Carbonara:
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No cream needed — the creaminess comes from emulsifying cheese, eggs, and pasta water.
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Use guanciale for authenticity, but pancetta or bacon works in a pinch.
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Do not overheat after adding eggs, or the sauce will scramble.