Classic Creamy Spaghetti Carbonara with Simple Ingredients

Ingredients

• 12 oz spaghetti
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 6 oz pancetta or guanciale, diced
• 2 cloves garlic, peeled
• Freshly ground black pepper
• Salt, to taste

Instructions

1. Cook the spaghetti in salted boiling water until al dente, then reserve 1 cup of pasta water and drain the pasta.
2. In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.
3. In a large skillet over medium heat, cook pancetta with garlic cloves until crispy. Remove garlic and discard.
4. Remove the skillet from heat. Add the drained spaghetti to the pancetta and toss to coat.
5. Slowly pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the eggs.
6. Add reserved pasta water a little at a time if the sauce is too thick, stirring until you reach the desired consistency.
7. Season generously with freshly ground black pepper and salt if needed. Serve immediately.

Notes

• Use room temperature eggs for better sauce texture.
• Reserve pasta water carefully to adjust sauce creaminess.
• For a party appetizer, serve in small bowls or on crostini with a sprinkle of extra cheese.

Nutrition