Spaghetti in white cream sauce and ham is a classic delicious and creamy. Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and black pepper. The dish arrived in its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
- 1 tablespoon extra virgin olive oil or unsalted butter
- 1/2 pound pancetta or thick cut bacon, diced
- 1-2 garlic cloves, minced, about 1 teaspoon (optional)
- 3-4 whole eggs
- 1 cup grated parmesan or pecorino cheese
- 1 pound spaghetti pasta (or bucatini or fettuccine)
- Salt and black pepper to taste
- Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
- Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
- Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
- Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
- Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.