With this Rustic Italian-Inspired Pasta Carbonara recipe, you can indulge in the flavours of Italy. This beloved original Italian meal combines eggs, pancetta, and pecorino Romano cheese in a flavourful marriage. Fresh ingredients that exemplify the passion of Italian cuisine will elevate your culinary adventure. This Pasta Carbonara is a work of art in homestyle cooking, presenting a delectable symphony of flavours that honour Italy’s culinary history. Celebrate the skill of Italian cooking at its finest by savouring the simplicity and richness of this legendary meal. Good appetite!
350 grams pasta
150g chopped pancetta or guanciale
three huge eggs
1 cup pecorino Romano cheese, grated
ground black pepper, freshly ground
Season with salt to taste.
Garnish with chopped fresh parsley
A big saucepan of salted water should be brought to a boil. Cook until the pasta is al dente. Before draining the pasta, save about 1 cup of the water.
While the pasta boils, sauté the chopped pancetta or guanciale in a separate skillet over medium heat until crispy and golden brown. Set aside after removing from the heat.
Whisk together the eggs, pecorino Romano cheese, and freshly ground black pepper in a mixing dish. Make sure the mixture is creamy.
Drain the pasta and immediately add it to the skillet with the cooked pancetta. Toss everything together, allowing the pasta’s heat to slightly cook the pancetta.
Remove the skillet from the heat and add the egg and cheese mixture rapidly. To coat the spaghetti evenly, toss it vigorously. If the mixture appears too thick, add a little of the leftover pasta water at a time to obtain the appropriate creaminess.
Season with salt if necessary (the pancetta and pecorino are salty), and toss until the creamy sauce coats the pasta.
Garnish the Pasta Carbonara with freshly chopped parsley and an additional sprinkling of grated pecorino Romano cheese and serve immediately.