Spaghetti Carbonara

Carbonara is an Italian pasta dish that originates in Rome. Carbonara is made with eggs, hard cheese, cured pork, and black pepper.

The dish is primarily made with spaghetti, usage of pecorino romano or parmigiano reggiano cheese, and either guanciale or pancetta is used for the pork component.

As in most Italian dishes, this one is extremely easy, uses a few ingredients, and is bursting with flavor.

One of my favorites and now that I have tried it in Italy, this pasta dish will forever have a special place in our household.

ingredients

16 ounces spaghetti, cooked al dente
3 large eggs
2/3 cup parmiagiano reggiano cheese, grated
1 cup guanciale or pancetta
2 teaspoons black pepper, freshly ground

instructions

In a large skillet over medium-high heat, add guanciale/pancetta. Fry until brown and crispy, about 4 minutes, then turn off the heat.
Meanwhile, while the meat is frying, in a medium-sized bowl add the eggs, cheese, and black pepper. Whisk until well combined.
Once the pasta has cooked, remove the pasta from the water with tongs to the skillet with the guanciale/pancetta. Toss so it well combined in the meat fat.
Pour in the egg mixture while continuously tossing to pasta, ensuring the eggs do not scramble.
Once the sauce turns glossy and creamy, it is ready to serve.
Add extra parmigiano reggiano and pepper, if desired, and serve.