Carbonara

By Kitchen Sanctuary · 20 min

Ingredients

Instructions

1. Cook the spaghetti in boiling salted water according to the packet instructions.
2. In a bowl, mix the eggs with the Pecorino Romano and the Parmesan. Set aside.
3. After the pasta has cooked for 5 minutes, heat the olive oil in a large frying pan over medium heat. Add the pancetta and fry for 3–4 minutes until starting to crisp, then add the garlic and cook for 30 more seconds.
4. When the pasta is ready, turn off the heat under the pan with the pancetta, and reheat it briefly when needed. Using tongs, move the pasta to the pan, reserving the cooking water. Add the salt and pepper.
5. Toss the spaghetti over the heat for one minute, then turn off the heat.
6. Add 4 tablespoons of the reserved pasta water to the pan. Lift and lower the pasta with tongs while pouring in the egg mixture, and keep going until it coats the pasta. Add a little more pasta water if needed to get a creamy sauce.
7. Divide the pasta between bowls and top with the remaining Parmesan, parsley and black pepper.

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

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