Skillet Spaghetti alla Carbonara
Equipment
Ingredients
Ingredients
spaghetti
340 g
pancetta or guanciale
115 g
large eggs
2 pcs
pecorino romano cheese
50 g
parmesan cheese
25 g
black pepper
2 tsp
kosher salt
1 tsp
Instructions
Prepare ingredients
Cut the pancetta into small pieces and grate both cheeses. Crack the eggs into a bowl and whisk with the grated cheese and black pepper.
Cook pancetta
Place the pancetta in a large skillet over medium heat and cook until the fat renders and the meat is crisp, about 5 minutes.
Cook pasta in the same skillet
Add the dry spaghetti directly to the skillet along with 1 liter of water and 1 teaspoon salt. Bring to a simmer over medium-high heat, stirring frequently. Cook until the pasta is al dente and most of the water has been absorbed, about 8-10 minutes.
Finish the carbonara
Remove the skillet from heat. Quickly pour the egg-cheese mixture into the pasta, stirring vigorously to create a creamy sauce. The residual heat from the pasta will gently cook the eggs without scrambling them.
Serve immediately
Divide among bowls and top with additional grated cheese and freshly cracked black pepper if desired.
Storage
Best eaten immediately. Leftovers can be refrigerated but sauce will thicken considerably.
Notes
• The key is to work quickly when adding the egg mixture and to remove the pan from heat to prevent scrambling.
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