Spaghetti Pasta Alla Carbonara
Spaghetti carbonara pasta or more simply, Carbonara, is one of the most popular first courses in Italian cuisine. Perhaps not everyone knows that the origins of carbonara are quite controversial: according to one of the most credited hypotheses, carbonara was invented by American soldiers on the day of Liberation in 1944. Despite its young age, carbonara is considered a classic of Roman cuisine such as bucatini all'amatriciana or spaghetti cacio e pepe.
- 2 tsps olive oil
- 8 ounces diced pancetta
- 16 ounces spaghetti standard size package
- 5 eggs
- 20 tablespoons grated Parmesan cheese
- Salt and pepper to taste
First, start the water to boil for the pasta. Once boiling, add two pinches of salt to the water, and then cook the pasta until it al dente.
While the water boils, grab a large a saucepan and heat the oil. Once hot, add the pancetta, turning occasionally, until it becomes brown and crispy on all sides - about 5-10 minutes. Once browned, turn heat on low and let it sit.
In a bowl, add three yolks after separating them from the white and two whole eggs, then whisk, add 5 tablespoons of Parmesan cheese at a time, and some pepper in a bowl until it is creamy and smooth.
Drain the cooked pasta and add it in the pan with the pancetta, stirring quickly to mix everything but careful to not overcook the pasta. Take the pan off of the heat and add the egg mixture, quickly stirring it all together until creamy.
Place the pasta in a dish and top with a little bit of salt and pepper and the remaining parmesan cheese. Enjoy!