Spaghetti alla Carbonara
Spaghetti Carbonara is definitely a family favorite! This classic dish from Rome is made with spaghetti, eggs, pancetta, and freshly-grated Pecorino Romano cheese. With just a few ingredients, this deliciously indulgent dish comes together in minutes!
Most recipes out there only call for a few eggs, but I like my carbonara saucy. If you are like me, you will love this recipe! I use 6 eggs and lots of Pecorino Romano cheese which creates a creamy silky cheesy sauce that makes this dish extra indulgent. Why not!?
- 1 lb spaghetti
- 1/2 lb pancetta (diced)
- 6 whole eggs
- 1 shallot (diced)
- 2 clove garlic (chopped)
- 1 tbsp fresh parsley (chopped)
- Kosher salt (to taste)
- 1 tsp freshly ground black pepper (or to taste)
- 2 tbsp olive oil
- 1 1/2 cup pecorino romano cheese
In a large pot, heat the pasta water to a boil.
Meanwhile, in a large pan over low heat, add olive oil and pancetta to render low and slow.
Chop the shallots, garlic and parsley.
In a bowl, crack the eggs and add freshly ground black pepper. Mix in a cup of the cheese, reserving the half cup for garnish.
When the pasta water is boiling, salt it generously. It should taste like the ocean. Add the spaghetti.
To the pancetta, add the shallots and garlic.
Temper the egg mixture with a ladle of the salty pasta water and mix well. This will minimize the egg mixture scrambling when you combine it with the hot pasta.
When the pasta is al dente, drain it and pour it directly into the pan with the pancetta, garlic and shallots. Turn off the heat and pour in the egg mixture while stirring rigorously. The residual heat will cook the egg mixture and create a creamy sauce to the pasta. The key is to keep stirring until you've achieved the creamy consistency. If you don't, you might end up with scrambled eggs!
Plate the pasta, top it with more cheese, black pepper and chopped parsley. Enjoy!