- 350 grams spaghetti pasta
- 150 grams guanciale or pancetta (you can also use ham)
- 3 large eggs
- 1 cup grated Parmesan cheese
- Freshly ground black pepper
- Freshly chopped parsley (optional)
- Cook the Pasta: Boil a large pot of salted water and cook the spaghetti pasta according to the package instructions until al dente. Drain the cooked pasta and set it aside.
- Prepare the Sauce: In a bowl, whisk the eggs. Add the grated Parmesan cheese and mix well. Add freshly ground black pepper. Set the mixture aside.
- Fry the Guanciale or Pancetta: Dice the guanciale or pancetta into small pieces. In a pan, fry it until it’s lightly crispy but not overly browned.
- Add Pasta to the Sauce: Add the cooked pasta to the pan (with a bit of the rendered fat). Toss the pasta in the pan for about 1-2 minutes to heat it through.
- Incorporate the Egg Mixture: Quickly pour the egg mixture over the pasta in the pan just before removing it from the heat. Quickly stir to combine, making sure the eggs don’t scramble.
- Serve: Divide the Spaghetti Carbonara into serving plates while it’s still warm. Sprinkle extra freshly ground black pepper on top and optionally garnish with freshly chopped parsley.
Preparation Time: Approximately 15 minutes
Cooking Time: Approximately 15 minutes
Total Time: Approximately 30 minutes
Serving Size: Approximately 2-4 servings
These times and servings are approximate values and can vary depending on your personal speed and experience. By following the steps carefully, you can create a classic Italian dish that’s loved around the world. Enjoy your meal!