Spaghetti is the cornerstone of comfort food, whether in its al Dante form of aglio olio, or in a luxe sauce of carbonara or pomodoro. Of course, the best part of preparing a spaghetti dish is that its so simple to make, and it tastes like it required a lot of effort. A win-win!
Spaghetti Carbonara is an Italian pasta dish from that traces its origin to Rome, made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.