Classic Carbonara. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually.

It's the no-food-in-the-house dinner of our dreams. Паста Карбонара — спагетти с мелкими кусочками бекона (в оригинале, гуанчиале или панчеттой), смешанные с соусом из яиц, сыра пармезан и пекорино романо. This simple, classic carbonara recipe is the perfect dish when you need a special night in. Traditionally, you would toss your hot pasta with the eggs and cheese right in the skillet you've used. You can cook Classic Carbonara using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Classic Carbonara

It's of spaghetti.
It's of Pancetta.
It's of egg.
You need of pecorino romano, grated.
You need of Freshly ground black pepper.

This spaghetti carbonara recipe is a classic Italian dish. Spaghetti carbonara was first created in Rome, Italy. This recipe will help you bring some quintessential Italian flavours into your home. Classic carbonara by the Greek chef Akis Petretzikis.

Classic Carbonara step by step

Bring a pot of water to the boil add salt (it should be salty like the sea) and cook spaghetti fully, 7-8 minutes..
While the pasta is cooking, start the pancetta on cold pan and put on medium heat. Starting with a cold pan helps the fat in the pancetta render down. This should take around the same amount of time as cooking the pasta..
Whilst the pancetta and spaghetti cook, mix the egg, pecorino and black pepper in a bowl and set aside. This is the final piece of our sauce..
Once the pasta is cooked, the pancetta should also be sufficiently browned. You should also have a few tablespoons of fat which rendered out of the meat, which we want to leave in the pan. If the pancetta isn’t brown yet, take the pasta out of the water so it stops cooking and set aside, saving some of the pasta water..
Once you’re happy with the browning on the pancetta, add the pasta into the pan with the pancetta and toss so the pasta is coated with the fat. The residual water on the pasta will cause the oil to spit a bit but this is expected. Add in a few tablespoons of pasta water to help the sauce emulsify further. Take off the heat..
Finally, we have to let the pasta cool slightly before adding in the egg mixture, otherwise you’ll get scrambled eggs. I like to do this by tossing it for around 15 more seconds after taking off the heat. It should feel hot to the touch but not burn you. Add in the egg mixture and mix into the pasta. The cheese will melt and a cohesive sauce will develop! Finish with more pepper and pecorino to taste..

Make easily and quickly this all-time favorite recipe for pasta with eggs, guanciale, and pecorino! Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. While many American interpretations of this Roman classic include all sorts of ingredients like cream, garlic, and onions, the original dish only contains five ingredients. Spaghetti alla Carbonara Video Tutorial: Ingredients for a Classic Carbonara Sauce: Carbonara might be an elegant dish, but it only requires a few ingredients and is very quick to make. One of the speediest and simplest pasta dishes you can make - spaghetti carbonara is a classic.