Learn how to make delicious spaghetti carbonara. This cheesy pasta dish is a favorite among Italians, and with the appropriate technique, you can prepare it every time.
STEP 1: Bring a big pot of water to a boil.
STEP 2: Remove any skin from the 100g pancetta and finely slice it. Mix together 50g pecorino cheese and 50g parmesan cheese, finely grated.
STEP 3: In a medium mixing bowl, whisk together the 3 big eggs and season with freshly grated black pepper. Set aside everything.
STEP 4: When the water returns to a boil, add 1 teaspoon of salt and 350 grams of spaghetti. Cook at a steady simmer, covered, for 10 minutes or until al dente (just cooked).
STEP 5: Squash 2 peeled plump garlic bulbs lightly with the blade of a knife.
STEP 6: Fry the pancetta with the garlic while the spaghetti is cooking. In a large frying pan or wok, melt 50g of unsalted butter and add the pancetta and garlic as soon as the butter has melted.
STEP 7: Cook for about 5 minutes over medium heat, stirring often, until the pancetta is brown and crisp. Remove the garlic cloves with a slotted spoon and discard when they have imparted their flavor.
STEP 8: Maintain a low heat under the pancetta. When the pasta is done, use a pasta fork or tongs to remove it from the water and place it in the frying pan with the pancetta. Don’t worry if some water spills into the pan (this is expected) and don’t discard the pasta water just yet.
STEP 9: Fold in the majority of the cheese with the eggs, reserving a tiny handful for later.
STEP 10: Turn off the heat under the pan with spaghetti and pancetta. Pour the eggs and cheese in rapidly. Lift the spaghetti with tongs or a long fork so it can easily mingle with the egg mixture, which thickens but does not scramble, and everything is coated.
STEP 1 1: To keep the sauce saucy, add more pasta cooking water (several tablespoons should do it). You only want it moist, not wet. If necessary, season with a little salt.
STEP 12: Toss the pasta onto the serving dish or bowl with a long-pronged fork. Serve immediately with a grating of black pepper and a sprinkling of the remaining cheese. If the dish becomes a bit dry before serving, add a drop of boiling pasta water to resuscitate the glossy sauciness.
