I love everything about Spaghetti Carbonara. I love the way a short list of ingredients come together to form something just right. And how crispy bites of pork weaved through perfectly cooked pasta cannot fail to make me happy and comforted, even if I didn’t need any comforting in the first place.
Some people use cream , among other things to make a Carbonara, but I prefer a simple (and more authentically Roman – for brownie points) approach, which makes for a lighter feeling dish.
I made my Spaghetti Carbonara with only five ingredients (if you will allow me the salt, pepper and olive oil for free):
- 1/2 cup chopped pancetta (or thick cut bacon)
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 eggs
And ok, I cheated with a 6th: some parsley if you’ve got it. (But I’m trying to adhere to my new Friday theme day, damnit!)
Heat oil in a pan and add the pancetta. Add the chopped garlic after a few minutes and continue to cook until your pancetta is nice and crispy.
Add your pasta to a pot of boiling (salted) water and cook for about 8 minutes. While the pasta is cooking, whisk eggs, Parmesan and a generous (I went for more-than-generous) grinding of pepper together in a large bowl.
Once the pasta is done, drain it quickly (it’s ok if there is still a little water with it) and transfer to the large bowl with the egg mixture. Add the pancetta and parsley and toss extremely well to combine. This tossing step is the most important – the heat from the pasta melts the cheese and cooks the egg, which makes the sauce.
…And you’re good to go! Serve immediately with a simple green salad to balance out all that beautiful fatty pork and salty cheese. Happy Friday!