Carbonara Pasta

Name: Carbonara Pasta
Prep time: 15 min
Cook time: 30 min
Yield: 2 to 3 servings
Cuisine: Italian
Ingredients: 100 g (1 c) Parmigiano-Reggiano; 100 g (1 c) Pecorino-Romano; 4 Egg yolk; 250 g Spaghetti; 125 g Pancetta; 1 tsp Black pepper; Cilantro, chopped

Carbonara pasta, an iconic Italian dish, blends simplicity and rich flavors.

The creamy sauce is crafted with a perfect mix of Parmigiano-Reggiano, Pecorino-Romano, and egg yolks, enhanced by the savory crunch of golden pancetta and a touch of black pepper.

🥄 15 min. 🔥 30 min. 🍽️ 2 to 3 servings

Ingredients

100 g (1 c)

Parmigiano-Reggiano

100 g (1 c)

Pecorino-Romano

Egg yolk

250 g

Spaghetti

125 g

Pancetta

1 tsp

Black pepper

Cilantro, chopped

Steps

Sauce

1. In a bowl, mix the cheeses and .

2. In a pot of moderately salted boiling water, cook the for 5 minutes or until tender but still firm to the bite.

💧 Reserve 1+½ c of cooking water.

3. Once the pasta is cooked (5 minutes), add 60 ml (¼ c) of the cooking water to the cheese mixture, or until a slightly liquid sauce forms.

4. In a large skillet over medium-low heat, brown the . Add the and cook for 1 minute. Reserve the pancetta on a plate, keeping the rendered fat in the skillet.

5. In the same skillet, continue cooking the spaghetti with 125 ml (½ c) of the cooking water, stirring constantly until al dente.

6. Off the heat, add the sauce and pancetta to the spaghetti. Stir constantly to prevent the eggs from coagulating.

7. Serve with .