Classic Spaghetti Carbonara

A traditional Italian pasta dish featuring a creamy sauce made from eggs, Pecorino Romano cheese, pancetta, and black pepper, creating a rich and comforting meal.

Steps

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente. 2. While the pasta cooks, heat olive oil in a pan over medium heat. Add diced pancetta and cook until crispy. Optional: add a crushed garlic clove for flavor, then remove it. 3. In a bowl, beat the egg and mix in grated Pecorino Romano cheese and a generous amount of black pepper. 4. Drain the pasta, reserving about 1/4 cup of the pasta water. 5. Add the hot pasta to the pancetta pan and remove from heat. 6. Quickly pour the egg and cheese mixture over the pasta, stirring vigorously to create a creamy sauce without scrambling the egg. Use reserved pasta water to adjust the sauce consistency if needed. 7. Serve immediately with extra Pecorino and black pepper on top.

100g spaghetti 50g pancetta, diced 1 large egg 30g Pecorino Romano cheese, grated Freshly ground black pepper Salt 1 small garlic clove (optional) 1 tsp olive oil