Modern Pasta Carbonara Recipe
Savor the Rich Flavor of Traditional Italian Pasta Carbonara
About this recipe
Indulge in a creamy, luxurious pasta carbonara made with authentic ingredients for an unforgettable meal. This updated version respects the classic Italian method while incorporating modern cooking tips for enhanced flavor and ease of preparation.
Ingredients
- 12 ounces spaghetti
- 4 ounces guanciale or pancetta, diced
- 2 cloves garlic, finely minced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
- 1
Boil a large pot of salted water and cook the spaghetti until al dente.
- 2
While the pasta cooks, sauté the guanciale in a skillet over medium heat until crispy. Remove and set aside, reserving the fat in the pan.
- 3
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- 4
In a bowl, whisk together eggs and Pecorino Romano. Season with salt and black pepper.
- 5
Drain the spaghetti, reserving half a cup of pasta water. Add spaghetti to the skillet and toss with garlic-infused fat.
- 6
Remove the skillet from heat and quickly mix in the egg and cheese mixture, adding reserved pasta water as needed to maintain a creamy texture.
- 7
Stir in the crispy guanciale and combine well.
- 8
Serve immediately, garnished with parsley and extra Pecorino Romano if desired.
Chef's tip
For an authentic touch, use guanciale if available. Adjust the thickness of the sauce by adding more pasta water as needed.
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