Carbonara Sauce
Making traditional spaghetti carbonara sauce is simple with just a few key ingredients. The trick is adding it correctly to the pasta.
Ingredients
- 1 box Spaghetti (1 lb)
- 3 Eggs
- 1/4 cup Pecorino Romano
- 2 tsp Black Pepper
- 6 ounces Pancetta
- Salt for Pasta Water
Instructions
- Boil water for pasta, adding salt.
- Cut pancetta into cubes or rectangular pieces.
- Grate Pecorino. Add grated cheese into a bowl with two eggs and one egg yolk.
- Mix eggs and cheese together, adding about 1 teaspoon of black pepper.
- Fry pancetta.
- When pancetta is nearly done, add the pasta to the boiling water and cook according to al dente instructions, about 6 minutes. When pancetta is done, remove the pan from heat.
- When pasta is al dente, quickly transfer it to the pancetta pan. Do not drain or rinse the pasta. Then, quickly pour in the egg and cheese mixture.
- Stir the pancetta, pasta and egg mixture continuously until it forms a creamy sauce. Be careful not to keep your pan on the heat because that could result in scrambled egg-type mixture. If you need a bit more creaminess for your pasta, add some of the pasta water, which has starch.
- Serve pasta carbonara immediately, topping with more black pepper.