Chef Gordons Spaghetti Carbonara

Spaghetti Carbonara: A classic Italian pasta dish made with eggs, cheese, pancetta, and black pepper.

Recipe: Classic Spaghetti Carbonara

Servings: 4

Ingredients:

– 12 ounces (340g) of spaghetti
– 4 large eggs
– 1 cup (100g) grated Pecorino Romano cheese
– 4 ounces (113g) pancetta or guanciale, diced
– 2 cloves garlic, minced (optional)
– Freshly ground black pepper, to taste
– Salt, to taste
– Fresh parsley, chopped, for garnish
– Extra Pecorino Romano cheese, for serving (optional)

Instructions:

1. Prepare the Pasta:
– Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.

2. Cook the Pancetta:
– While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta (or guanciale) and cook until it becomes crispy and browned, about 5-7 minutes. If you prefer a less salty dish, you can blanch the pancetta in boiling water for a few minutes before frying.

3. Create the Egg Mixture:
– In a bowl, whisk together the eggs, grated Pecorino Romano cheese, minced garlic (if using), and a generous amount of freshly ground black pepper. Be sure to mix until well combined.

4. Combine the Pasta and Pancetta:
– Once the pasta is cooked and drained, add it to the skillet with the cooked pancetta. Toss to combine, allowing the pasta to absorb some of the flavorful pancetta fat. Remove the skillet from heat.

5. Add the Egg Mixture:
– Working quickly, pour the egg and cheese mixture over the hot pasta. Toss vigorously to coat the pasta evenly. The heat from the pasta will cook the eggs into a creamy sauce. If the mixture is too thick, add a bit of the reserved pasta cooking water gradually until you reach the desired creamy consistency.

6. Serve and Garnish:
– Divide the Carbonara among serving plates, making sure to twist the spaghetti into a nice nest-like shape. Sprinkle with extra grated Pecorino Romano cheese, a pinch of freshly ground black pepper, and chopped fresh parsley for a burst of color and flavor.

Cooking Tips:

– Use traditional Italian ingredients: For an authentic taste, use Pecorino Romano cheese and pancetta or guanciale. These ingredients provide the distinctive flavor of Spaghetti Carbonara.

– Work quickly: The key to a creamy Carbonara is to add the egg mixture to the pasta quickly while it’s still hot. This will create a luscious sauce without scrambling the eggs.

Serving Suggestions:

– Serve your Spaghetti Carbonara as a main course with a side of crusty bread and a simple salad with a light vinaigrette dressing.

– Pair it with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the richness of the dish.