Certainly! Here’s a simple recipe for “Spaghetti Carbonara,” a classic Italian pasta dish:
Ingredients:
- 12 ounces (340 grams) of spaghetti
- 2 large eggs
- 1 cup (100 grams) of grated Pecorino Romano cheese (or Parmesan)
- 4 ounces (115 grams) of pancetta or guanciale, diced
- 2 cloves of garlic, minced (optional)
- Freshly ground black pepper
- Salt
- Fresh parsley, chopped (for garnish)
Instructions:
- Start by boiling a large pot of salted water. Once the water is boiling, add the spaghetti and cook according to the package instructions until it’s al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden, about 4-5 minutes. If you’re using garlic, add it to the skillet in the last minute of cooking the pancetta, being careful not to burn it.
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper.
- Once the pasta is drained, return it to the pot it was cooked in while it’s still hot. Quickly pour the egg and cheese mixture over the hot pasta and toss everything together until the pasta is well coated. The heat from the pasta will help create a creamy sauce.
- If the pasta seems too dry, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you achieve the desired creamy consistency.
- Add the crispy pancetta (and garlic) to the pasta and toss again to combine. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of Pecorino Romano cheese.