Spaghetti carbonara with cheese
4 servings
30 minutes
Cheese spaghetti carbonara is a classic Italian dish that embodies the simplicity and elegance of Roman cuisine. Its history dates back to the mid-20th century when pasta began to be made with eggs, cheese, and pancetta, creating a rich creamy flavor without using cream. Carbonara features a silky sauce texture formed by the combination of egg yolks, Parmesan, and starchy pasta cooking water. Pancetta adds smoky and salty notes while black pepper provides spiciness. This dish is perfect for cozy dinners when you want to indulge in the true taste of Italy. It’s best served hot, generously sprinkled with grated cheese. Such a treat will impress any gourmet with its depth of flavor and aroma that awakens the appetite.
1
Heat oil in a pan over medium heat. Fry the chopped pancetta. Sprinkle with pepper and cook, stirring, until fragrant. Then transfer to a large bowl and let cool slightly. Mix the fried ham with 1 1/2 cups of Parmesan, an egg, and 3 yolks. Set aside.
- Extra virgin olive oil: 4 tablespoons
- Pancetta: 120 g
- Ground black pepper: 2 teaspoons
- Grated Parmesan cheese: 180 g
- Chicken egg: 1 piece
- Egg yolk: 3 pieces
2
Boil the spaghetti until al dente, drain the water, and save 3/4 cup of the cooking liquid. Place the cooked pasta in a bowl with ham and mix lightly. Pour in the spaghetti liquid, season with salt and pepper, and serve topped with grated cheese.
- Spaghetti: 500 g
- Salt: to taste
- Ground black pepper: 2 teaspoons
- Grated Parmesan cheese: 180 g