Pasta Carbonara

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: Approximately 25 minutes

Ingredients:

• 12 oz (340g) spaghetti or fettuccine
• 4 large eggs
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 oz (113g) pancetta or guanciale, diced
• 4 cloves garlic, minced
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, grated Parmesan cheese, and black pepper until well combined. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden brown.
4. Add the minced garlic to the skillet and cook for another minute until fragrant.
5. Reduce the heat to low, and quickly add the cooked and drained pasta to the skillet. Toss the pasta with the pancetta and garlic, ensuring it's well coated with the rendered fat.
6. Remove the skillet from heat, and slowly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. The heat from the pasta will cook the eggs, so be careful not to scramble them.
7. If the sauce seems too thick, gradually add some of the reserved pasta water until the desired consistency is achieved.
8. Garnish the Pasta Carbonara with chopped fresh parsley and additional black pepper.
9. Serve immediately, and savor the rich and comforting flavors of this classic Italian dish!

History:

Pasta Carbonara is a beloved Italian pasta dish with a disputed origin.

One popular theory suggests that it was created by Italian charcoal workers ("carbonari") who used easy-to-find ingredients like eggs, cheese, and pancetta to prepare a quick and satisfying meal.

Today, Pasta Carbonara has become a staple of Italian cuisine and is cherished worldwide for its simplicity and delightful taste.

Interesting Facts:

- Traditional Pasta Carbonara is made without cream, as the creamy texture comes from the emulsification of the eggs and cheese.

- Pecorino Romano cheese is a crucial ingredient in this dish, giving it a distinct and sharp flavor.

- The use of pancetta or guanciale adds a wonderful savory element to the Carbonara.

- This dish is best enjoyed immediately after preparation to experience the creaminess of the sauce at its best.

Note: Be cautious when adding salt to the dish, as both Pecorino Romano and pancetta are already salty.