Comforting and delicious, Carbonara is a sauce that demonstrates how a few simple ingredients can come together to create a dish you’ll dream about. The creamy texture, paired with the salty richness of pancetta or guanciale, makes for an irresistible meal.

Ingredients:

• 4-5 oz spaghetti
• 3 oz pancetta or guanciale (Italian cured meat), diced
• 1 whole egg (typically, one egg yolk and one whole egg per person)
• 1/2 cup Pecorino Romano or Parmigiano Reggiano cheese, grated, plus more for topping before serving
• Freshly ground black pepper
• Salt for the pasta water
  ✨Note: I made this recipe for one serving, so adjust the quantities as needed.

Instructions:

1. Bring a large pot of salted water to a boil.
2. Cook the Meat: In a large pan over medium heat, add the pancetta or guanciale. Sauté until the meat is crispy and golden, about 5-7 minutes. Once done, turn off the heat.
3. Prepare the Sauce: In a mixing bowl, whisk together the egg and grated cheese until well combined. Add a little of the cooked pancetta and its oil to the sauce mixture, then mix well. Note: Ensure the oil and pancetta are at room temperature, not hot, to avoid scrambling the eggs.
4. Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente. Reserve some pasta water before draining.
5. Combine Everything: Add the cooked pasta to the pan with the pancetta and mix until well combined. Remove from heat. Pour the egg and cheese mixture over the pasta and quickly toss everything together vigorously. Add a little reserved pasta water at a time until the sauce becomes creamy and coats the spaghetti.
6. Serve: Serve immediately with extra-grated cheese on top and a generous amount of black pepper.

Enjoy your homemade Carbonara!💫