Spaghetti carbonara combines crispy pancetta, parmesan cheese, and a creamy sauce made from simple ingredients you likely have on hand.
Ingredients for Carbonara
Meat: In Italy, guanciale, which is cured pork jowl or pork cheek, is typically used for pasta carbonara, but it’s hard to find where I live so I use pancetta in place for a smoky salty flavor. If you don’t have pancetta, use bacon in place. Cheese: While it’s common to use parmesan cheese in North America, traditionally, a spaghetti carbonara recipe is made with pecorino romano cheese. Either works well, I use parmesan as I always have it on hand. Eggs: Eggs add richness to the sauce and create a creamy (a traditional carbonara sauce does not contain cream). I use whole eggs in this recipe. Pasta: Any long pasta works well in this recipe; I use spaghetti for a classic spaghetti carbonara.
How to Make Spaghetti Carbonara
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Ensure eggs are at room temperature and whisked before cooking the pasta. Have all ingredients prepared, the pasta has to be hot to cook the egg. If it’s too hot, the sauce will not have a smooth consistency. Remove the pan from the heat just before tossing the egg mixture with the hot pasta. Reserve some pasta cooking water to adjust the consistency of the sauce.
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