Spaghetti carbonara is probably the easiest pasta dish I can make and no doubt, one of my favorites. It may sound fancy but it is super easy and can be ready and on your table in about 15-20 minutes (after some practice of course). It’s also a great student meal and super cheap to make.
The egg mixture should be tossed in with the drained spaghetti whilst it’s still hot. The trick is that the heat from the spaghetti will "barely" set the eggs to create a nice creamy sauce.
Spaghetti carbonara (2-3 servings)
- ½ pound pasta
- 2 eggs
- 1/2 cup pecorino and romano parmesan blend (If you cannot find a blend, parmesan is most commonly used)
- 2 ounces pancetta (56 g)
- 1 teaspoon crushed garlic
- 4 tbsp. pasta cooking liquid
- Ground black pepper, to taste
- A pinch of salt, to taste
- A crushed boiled egg to finish (optional)
- Cook pasta in a large pot of boiling water for about 10 minutes or until al dente.
- Heat the olive oil in a skillet and add the pancetta. Cook until lightly browned. Add the garlic and cook for a couple more minutes. Take off the heat and set aside.
- Once the spaghetti is cooked, take off the heat and drain thoroughly. Reserve approximately 4 tablespoons of pasta cooking liquid.
- In a bowl mix the eggs, pecorino/parmesan cheese and pepper together.
- Pour the egg mixture onto the drained pasta and toss until the eggs set. Your pasta should still be relatively hot at this point…or the eggs will not set. At this point you can add the reserved pasta liquid to help make it a little creamier. Only if absolutely necessary, you can put the heat on extra low to aid the egg setting. If the heat is too high, the eggs will scramble instead!
- Add the pancetta and garlic with a little bit of the pancetta grease from the pan….yum extra flavor!! Toss again.
- Season with a little extra salt and pepper if needed and serve immediately. I like to sprinkle mine with boiled egg! This is a trick I learnt from my Italian friend, Joey. Italian means he knows exactly what to do with food.