Spaghetti carbonara with pancetta and white wine
6 servings
20 minutes
Spaghetti carbonara with pancetta and white wine is a classic Italian dish with a refined taste and rich history. Carbonara originated in Rome as a simple yet hearty meal for coal workers and later transformed into a gastronomic masterpiece. In this version, tender spaghetti is enveloped in a velvety sauce of egg yolks and cheese, while white wine adds an exquisite tang that highlights the crispy pancetta. Pecorino Romano lends a piquant saltiness, and garlic fills the dish with a warm aroma. Carbonara is perfect for both cozy dinners and festive gatherings, as it captures hearts with its tenderness and rich flavor. Each forkful of pasta brings joy, awakening love for Italian cuisine.
1
In a large pot, bring 4 liters of water to a boil. Grate the pecorino-romano cheese on a fine grater.
- Pecorino Romano cheese: 25 g
2
While the water heats up, heat olive oil in a large skillet over medium heat until it starts to bubble but doesn't smoke. Cut the bacon in half lengthwise, then crosswise into small pieces, frying and stirring until crispy, then add minced garlic. Pour in the wine and cook until the alcohol smell evaporates and the wine reduces slightly, about 6-8 minutes. Remove from heat and cover to keep warm. In a small bowl, whisk eggs with cheese using a fork; set aside.
- Olive oil: 0.3 glass
- Pancetta: 225 g
- Finely chopped garlic: 3 cloves
- Dry white wine: 0.5 glass
- Egg yolk: 5 piece
- Grated Parmesan cheese: 90 g
3
When the water boils, add spaghetti and 1 tablespoon of regular salt to the pot. Stir gently to prevent the pasta from sticking. Cook until al dente.
- Spaghetti: 500 g
- Salt: to taste
4
Drain the pasta in a colander, saving half a cup of water. Let the spaghetti dry slightly for 5-10 seconds (they should remain slightly moist), then transfer to a warmed serving bowl.
5
If the pasta is too dry, add a little cooking water and stir. Immediately pour the egg-cheese mixture over the hot spaghetti, sprinkle with 1 teaspoon of sea salt or a heaping teaspoon of regular salt, and mix well. Pour the bacon and reduced wine mixture into the pasta, generously season with black pepper, and mix thoroughly. Serve immediately.
- Salt: to taste
- Freshly ground black pepper: to taste