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Italian·Italy · Lazio·Main Courses
Spaghetti alla Carbonara
Silky pasta dish with pancetta, eggs, and creamy Pecorino sauce.
30 min total (prep 15 · cook 15)· Serves 4· Intermediate·New
Born in Rome, this dish exemplifies Italian simplicity, combining pantry staples to create a luxurious meal.
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Method
- 1Cook spaghetti in salted boiling water until al dente.
- 2Sauté pancetta until crispy in a large pan.
- 3Beat eggs and mix with grated Pecorino and black pepper.
- 4Drain pasta, reserving some water. Toss with pancetta and egg mixture. Use pasta water to adjust sauce consistency.
Chef's tips
- Do not overcook eggs to avoid scrambling.
- Use fresh Pecorino for best flavor.
The story
Born in Rome, this dish exemplifies Italian simplicity, combining pantry staples to create a luxurious meal.
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