Italian Spaghetti Carbonara

Creamy Italian pasta with pancetta, eggs, & Parmesan. Easy recipe for a rich, authentic Roman dish. Perfect for dinner! Spaghetti Carbonara is one of the famous dishes from spain known for rich and creamy texture with simple flavour.  

The detailed preparation methods has given below:

Ingredients

• 400g (14 oz) spaghetti

• 150g (5 oz) pancetta or guanciale, diced

• 2 large eggs

• 1 cup grated Pecorino Romano cheese (or Parmesan)

• 2 cloves garlic, peeled

• Freshly ground black pepper

• Salt (for pasta water)

• Fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta : Take a big pot of salted water to boil. Add the spaghetti and cook the spaghetti for 8 to 10 minutes. Keep a cup of pasta before drain the pasta water.
2. Prepare the Sauce : Heat the big skillet over the over medium heat, then cook the pasta. Add the diced pancetta or guanciale and cook until crispy or cook for 5 to 7 minutes. Add garlic cloves to infuse flavour, remove them before adding the pasta.
3. Combine pasta and Pancetta : Add the spaghetti and pancetta together and toss to coat the pasta in the rendered fat.
4. Prepare Creamy sauce : Take a big bowl, whisk eggs and grated pecorino romani cheese together.Remove the skillet from heat and quickly pour the egg mixture over the pasta, tossing continuously to creeate a a creamy sauce, you can add the water kept from boiling pasta as needed to loosen the sauce.
5. Finally, Serve : Season generouly with freshly ground black pepper. Garnish with extra pacorino Romano and parsly.

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