Teresa's Recipes
Authentic Italian Carbonara
Delve into the heart of Italian cuisine with this Authentic Italian Carbonara recipe. This classic dish, originating from Rome, is a heavenly blend of al dente spaghetti, crispy pancetta, and a creamy, rich egg-based sauce. The dish is topped with a generous sprinkle of Parmesan cheese and freshly ground black pepper, and a garnish of fresh parsley adds a touch of freshness. It's a symphony of flavors that will transport you to the cobblestoned streets of Italy with every bite!
Ingredients
- 1 tablespoon, finely chopped Fresh parsley
- To taste Salt
- 1 teaspoon, freshly ground Black pepper
- 1 cup, freshly grated Parmesan cheese
- 2 large Eggs
- 200g, diced Pancetta
- 200g Spaghetti
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 720
- Fat: 36g
- Carbs: 63g
- Protein: 33g
- Sodium: 1100mg
- Sugar: 3g
Instructions
- Cook the spaghetti in a large pot of boiling salted water, according to package instructions until al dente. Once cooked, drain the pasta but reserve 1 cup of the pasta water.
- While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until it becomes crispy. Once done, remove the pancetta with a slotted spoon and set aside.
- In a separate bowl, whisk together the eggs, Parmesan cheese, black pepper, and a pinch of salt. Make sure to whisk until you achieve a creamy consistency.
- Add the cooked spaghetti to the skillet with the pancetta fat, toss to combine making sure the spaghetti is well coated.
- Remove the skillet from the heat and quickly pour in the egg mixture, stirring constantly to coat the pasta and create a creamy sauce. The residual heat from the pasta will gently cook the eggs. If the sauce is too thick, add some of the reserved pasta water.
- Serve immediately, garnished with the crispy pancetta, additional Parmesan cheese, and fresh parsley.
Tips
- The key to a great carbonara is to work quickly when adding the egg mixture to ensure it doesn't scramble.
- For an added touch of luxury, you can substitute pancetta with guanciale, an Italian cured meat made from pork jowl.