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Spaghetti Carbonara Recipe

By Robert J. Matthews

Ingredients

400g (14oz) spaghetti 150g (5oz) pancetta or guanciale, diced 3 large eggs 1 cup (about 100g) grated Pecorino Romano cheese 1 cup (about 100g) grated Parmesan cheese 3 cloves garlic, minced Salt and black pepper, to taste Fresh parsley, chopped (for garnish)

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1

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Follow the directions on the package to cook the spaghetti until it is al dente.

2

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In a bowl, mix the eggs, Parmesan cheese, and Pecorino Romano cheese with a whisk. Put away.

3

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Dice the pancetta or guanciale and cook it in a big pan over medium-low heat until it gets crispy. 

4

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Put the cooked pasta in the pan with the bacon and garlic. Toss the pasta in the fat that has rendered.

5

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Take the pan off the heat and quickly pour the egg and cheese mixture over the pasta. 

6

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Keep tossing the pasta to make the sauce creamy. The eggs will be cooked by the pasta's heat.

7

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If the sauce is too thick, slowly add some of the pasta cooking water that you saved until you get the right consistency.

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