Buckle up, pasta lovers! Today, we’re diving into the creamy, cheesy, utterly delicious world of spaghetti carbonara. This isn’t just any carbonara; it’s loaded with extra cheese for that gooey goodness we all crave. Perfect for a cozy night in or impressing your dinner guests, this recipe is a game-changer.
Why This Recipe Works
- The combination of eggs and cheese creates a silky sauce that clings to every strand of spaghetti.
- Adding extra cheese not only boosts the flavor but also gives the dish its signature creamy texture.
- Using pancetta instead of traditional bacon adds a depth of flavor that’s unmatched.
- The quick cooking time means you can have a gourmet meal on the table in under 30 minutes.
- It’s customizable! Add peas, mushrooms, or any of your favorite veggies to make it your own.
Ingredients
- 1 pound spaghetti
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1 cup grated Pecorino Romano cheese
- 8 ounces pancetta, diced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup reserved pasta water
Equipment Needed
- Large pot
- Colander
- Large skillet
- Mixing bowls
- Whisk
Instructions
Step 1: Boil the Pasta
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water. This is your only chance to season the pasta itself, so don’t skimp. Add the spaghetti and cook according to package instructions until al dente, usually about 9 minutes. Reserve 1/2 cup of pasta water before draining.
Step 2: Cook the Pancetta
While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. The fat should render out, leaving the pancetta golden and delicious. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the skillet.
Step 3: Prepare the Cheese Mixture
In a mixing bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano cheeses. Season with a pinch of black pepper. The cheeses should be finely grated to ensure they melt smoothly into the sauce.
Step 4: Combine Everything
Reduce the heat under the skillet to low. Add the drained spaghetti to the skillet with the pancetta fat. Toss to coat the pasta in the fat. Quickly add the egg and cheese mixture, stirring constantly. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until desired consistency is reached.
Step 5: Final Touches
Add the cooked pancetta back to the skillet and toss to combine. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with additional grated cheese and black pepper.
Tips and Tricks
For the creamiest carbonara, make sure your eggs are at room temperature before mixing them with the cheeses. Cold eggs can cause the sauce to seize up. Also, resist the urge to add cream; the magic of carbonara is in the emulsion of eggs, cheese, and pasta water. Lastly, work quickly when combining the pasta with the egg mixture to prevent the eggs from scrambling.
Recipe Variations
- Vegetarian Carbonara: Omit the pancetta and add sautéed mushrooms or zucchini for a vegetarian twist.
- Spicy Carbonara: Add red pepper flakes or diced jalapeños to the pancetta while it cooks for a spicy kick.
- Seafood Carbonara: Swap the pancetta for cooked shrimp or scallops for a luxurious seafood version.
- Green Carbonara: Stir in a handful of fresh spinach or arugula at the end for a pop of color and nutrients.
- Gluten-Free Carbonara: Use your favorite gluten-free spaghetti to make this dish accessible to everyone.
Frequently Asked Questions
Can I use bacon instead of pancetta?
Absolutely! While pancetta is traditional, bacon makes a great substitute. Just keep in mind that bacon is smokier and saltier, so you may want to adjust the seasoning accordingly.
How do I prevent the eggs from scrambling?
The key is to work quickly and keep the heat low. The residual heat from the pasta is enough to cook the eggs gently, creating a smooth sauce. If you’re nervous, you can temper the eggs by slowly adding a bit of the hot pasta water to the egg mixture before combining it with the pasta.
Can I make this ahead of time?
Carbonara is best served fresh, as the sauce can thicken and the pasta can become sticky as it sits. If you must prepare ahead, cook the pasta and pancetta in advance, but wait to combine everything until just before serving.
Summary
This cheesy spaghetti carbonara is a decadent twist on the classic, featuring extra cheese for maximum creaminess. With simple ingredients and quick cooking time, it’s perfect for any night of the week. Customize it with your favorite add-ins, and don’t forget the extra cheese on top!
