Classic Spaghetti Carbonara
Spaghetti Carbonara is a famous Italian dish loved by food fans everywhere. It comes from Rome and shows how simple Italian cooking can create amazing flavors. The story of this dish is a bit of a mystery. Some say Italian charcoal workers made it first, and that’s why it’s called “carbonara.” Another idea is that American soldiers in Italy, after World War II, mixed eggs and bacon with pasta to make it. No matter where it came from, spaghetti carbonara is now a favorite in Italian places to eat and homes.
The best carbonara uses a few good ingredients. In Italy, they use guanciale (pork cheek) or pancetta, but many people use bacon. The sauce is just eggs and Parmesan cheese mixed. It’s creamy but doesn’t use cream. The heat from the pasta cooks the egg to make it smooth.
When you make spaghetti carbonara, you need to time it right. The pasta should be hot enough to cook the egg but not make it like scrambled eggs. It’s also good to keep some pasta water. This water can make the sauce just right.
You should eat spaghetti carbonara right away while it’s still warm and creamy. A bit of fresh parsley on top adds color and a fresh taste. It goes well with the rich sauce.
Making spaghetti carbonara is fun, whether you cook a lot or sometimes. It’s easy, tastes great, and feels comforting. This dish has stayed popular for a long time in the big world of cooking.
Classic Spaghetti Carbonara
Ingredients
- 1 pound Spaghetti
- 6 ounces Bacon or Pancetta chopped
- 2 Garlic cloves minced
- 4 Large eggs
- 1 cup Grated Parmesan cheese
- Salt to taste
- Black pepper freshly ground, to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook Pasta: In a large pot, boil water and cook spaghetti until al dente. Reserve 1 cup of pasta water for later use, then drain the spaghetti.
- Cook Bacon: While the pasta is cooking, fry the bacon or pancetta in a large skillet until crispy. Add garlic and cook for about a minute. Remove from heat.
- Mix Eggs and Cheese: In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
- Combine: Add the drained spaghetti to the skillet with bacon. Pour the egg and cheese mixture over the pasta, quickly tossing to coat the pasta and prevent the eggs from scrambling.
- Adjust Consistency: If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Garnish and Serve: Serve immediately, garnished with parsley if desired.