Almost Authentic Carbonara - No cream though I promise!

By Kitchen Sanctuary · 20 min

Ingredients

Instructions

1. Cook the spaghetti in a large pan of lightly salted boiling water for 10 minutes.
2. Whisk the eggs with the Pecorino and half the Parmesan in a bowl. Set aside.
3. When the pasta has cooked for 5 minutes, heat the olive oil in a large frying pan over medium heat.
4. Add the pancetta and fry for 3-4 minutes until starting to crisp, then add the garlic and cook for 30 more seconds.
5. Drain the pasta with tongs, reserving the cooking water in the pan. Move the pasta to the frying pan, season with salt and pepper.
6. Toss the spaghetti over the heat for 1 minute, then turn off the heat.
7. Add 4 tablespoons of the reserved pasta water to the pan. Off the heat, lift and lower the pasta while pouring in the egg mixture.
8. Keep lifting and lowering until the egg coats the pasta, adding a little more pasta water if needed to form a creamy sauce.
9. Divide between four bowls, top with the remaining Parmesan, then sprinkle with parsley and black pepper.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicEggCheeseParmesan cheesePecorino cheeseSpaghettiPancetta