Classic Spaghetti Carbonara

Published on

September 22, 2023

Intro

Like most traditional Italian dishes, pasta alla carbonara uses everyday ingredients to create a hearty and delicious meal. Pancetta provides salt and fat, Pecorino and eggs mixed with pasta water, create a velvety sauce.

Bowl of carbonara with a dried pasta on the side.

Prep Time:

5 Minutes

Cook Time:

12 Minutes

Servings:

Difficulty Level:

Easy

Ingredients

1/2 pound (200g) spaghetti

3 eggs

1/3 cup pecorino romano cheese, grated

2/3 cup pancetta (or bacon), diced

1 clove of garlic, crushed

2 teaspoons Chef's Grind Black Pepper

Extra virgin olive oil

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Directions

1. Cook spaghetti according to the package for al dente. Drain reserving 1 cup of pasta water.

2. In a bowl whisk the eggs and Pecorino cheese. Set aside.

3. Meanwhile, add the pancetta to a skillet over medium-high heat. Cook until crispy about 5 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds. Then remove the garlic from the pan.

4. Stir in the Chefs Grind Black Pepper and sauté for 1 minute. Then add the spaghetti and pancetta to the pan. Toss well, over the heat so the spaghetti soaks up all of the flavor. Then remove pan from the heat.

5. Add a few tablespoons of pasta water to the pasta, followed by the egg mixture, stirring constantly. This allows the eggs to gently cook as opposed to being scrambled. Add more pasta water in 1/4 cup increments until you have creamy sauce.

6. Serve immediately. Garnish with freshly grated cheese.

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