A classic Italian pasta dish made with pancetta, eggs, and Pecorino Romano cheese.
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Stack the pancetta and using a very sharp knife, cut the stack into a 1/4 inch dice.
Heat a large, heavy-bottomed pan over medium heat and add the olive oil. When the oil is hot, add the pancetta and cook for 8 to 10 minutes, stirring occasionally until lightly golden.
Add the garlic, stirring constantly, and cook for 1 more minute. Turn off the heat and set aside. Do not pour off the fat.
Beat the eggs in a bowl, adding the kosher salt, ground black pepper, and Pecorino Romano cheese. Whisk until incorporated. Set the bowl aside to allow the eggs to come to room temperature.
Bring a large pot of generously salted water to a boil. Add the dried spaghetti and cook for 7-9 minutes, or until al dente. Before you drain the pasta, reserve 1/2 cup of pasta water.
Add the drained pasta to the pan with the pancetta. Toss until well mixed. Add the egg mixture and 1/4 cup of the reserved pasta water, and quickly toss to coat the pasta. Toss quickly and constantly so the egg creates a creamy sauce.
If using, add a pinch of ground nutmeg and toss to combine.
Garnish the dish with extra Pecorino and fresh parsley. Serve immediately.
Ensure the eggs are at room temperature before adding them to the pasta to prevent scrambling.
Reserve some pasta water to adjust the sauce consistency if needed.
How do I make spaghetti carbonara creamy without using cream?
To achieve a creamy texture in spaghetti carbonara without using cream, it's essential to combine the hot pasta with the egg and cheese mixture quickly. The heat from the pasta will cook the eggs gently, creating a rich sauce. Make sure to reserve some pasta water to adjust the consistency if needed.
Can I make spaghetti carbonara gluten-free?
Yes, you can easily make spaghetti carbonara gluten-free by substituting traditional spaghetti with gluten-free pasta. Just ensure that the gluten-free pasta is cooked according to the package instructions for the best texture.
What can I use as a substitute for pancetta in spaghetti carbonara?
If you don't have pancetta, you can substitute it with guanciale, which is the traditional Italian choice. Alternatively, bacon can be used, but it will impart a smokier flavor. For a vegetarian option, consider using sautéed mushrooms or smoked tempeh for a similar texture.
How should I store leftover spaghetti carbonara?
To store leftover spaghetti carbonara, place it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or broth to help restore the creamy texture, as the sauce may thicken in the fridge.
What wine pairs well with spaghetti carbonara?
A classic pairing for spaghetti carbonara is a crisp white wine, such as Pinot Grigio or a light-bodied red like Chianti. These wines complement the rich flavors of the pancetta and cheese without overpowering the dish.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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