Here’s a traditional recipe for Spaghetti Carbonara:
Ingredients:
8 ounces (225 grams) spaghetti
4 ounces (115 grams) pancetta or bacon, diced
2 cloves of garlic, minced
2 large eggs
1/2 cup grated Pecorino Romano cheese (or Parmesan), plus extra for serving
Freshly ground black pepper
Salt (optional, as the pancetta or bacon and cheese are already salty)
Chopped fresh parsley (for garnish, optional)
Instructions:
Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain, reserving a small amount of pasta water.
Cook the pancetta/bacon: In a large skillet, cook the diced pancetta or bacon over medium heat until crispy and browned. Remove the cooked pancetta/bacon from the skillet, leaving the rendered fat behind.
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