Ingredients:
- 400g (14 oz) spaghetti or your preferred pasta
- 200g (7 oz) guanciale or pancetta, diced
- 4 large eggs, room temperature
- 1 cup (about 100g) Pecorino Romano cheese, freshly grated
- 1 cup (about 100g) Parmesan cheese, freshly grated
- 4 cloves garlic, peeled
- Freshly ground black pepper
- Salt, for pasta water
Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. Prepare the Sauce Ingredients:
While the pasta is cooking, finely grate the Pecorino Romano and Parmesan cheeses. In a bowl, whisk together the eggs, grated cheeses, and a generous amount of freshly ground black pepper. Set aside.
3. Cook the Guanciale/Pancetta:
In a large skillet over medium heat, add the diced guanciale or pancetta. Cook until it becomes crispy and golden brown. Remove the garlic cloves before they become too browned. Discard the garlic.
4. Combine Pasta and Sauce:
Once the pasta is cooked, add it directly to the skillet with the crispy guanciale/pancetta. Toss the pasta with the rendered fat until well coated.
5. Temper the Egg Mixture:
Take the skillet off the heat. Pour the egg and cheese mixture over the pasta. Quickly toss to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water gradually until desired consistency is reached.
6. Serve Immediately:
Plate the pasta and sprinkle additional Pecorino Romano and Parmesan cheese on top. Add a generous amount of freshly ground black pepper for extra flavor.
7. Garnish and Enjoy:
Garnish with fresh parsley if desired. Serve immediately while the pasta is hot and the sauce is creamy.
Tips:
- Use high-quality cheeses for the best flavor. Authentic Pecorino Romano and Parmesan cheeses are key to the dish.
- Freshly ground black pepper adds a distinctive taste. Be generous with it.
- Work quickly when combining the pasta and egg mixture to ensure a creamy consistency.
- Adjust the thickness of the sauce with reserved pasta water as needed.
Enjoy your homemade Italian Pasta Carbonara!