Creamy Spaghetti Carbonara
A rich and creamy spaghetti carbonara dish that embraces traditional Italian flavors with quality ingredients, perfect for impressing guests or a cozy night in.
Ingredients
Pasta and Sauce Base
- 320 g spaghetti
- 3 large egg yolks
- 1 whole egg (at room temperature)
- 120 g finely grated pecorino romano
- 30 ml warm vegetable broth
Flavor Enhancers
- 150 g smoked turkey pancetta (diced)
- 1 whole garlic clove (optional)
- to taste sea salt
- to taste freshly ground black pepper
Instructions
Preparation
- Grate the pecorino finely. Separate the egg yolks.
- Dice the pancetta into small cubes.
Whisking Egg Mixture
- In a medium bowl, whisk together the egg yolks and whole egg for 2 minutes.
- Gradually add the grated pecorino while whisking. Cover and let it rest.
Cooking Pancetta
- Place the pancetta in a cold skillet. Cook it over medium-low heat for 8 minutes until crispy.
- Add the garlic in the last minute; remove it once cooked. Remove from heat.
Boiling Spaghetti
- Boil the spaghetti in salted water (cook for 2 minutes less than package instructions). Reserve a cup of pasta water.
Combining Ingredients
- Drain the pasta and add it to the skillet with pancetta (off the heat). Mix thoroughly.
- Pour in the egg and cheese mixture along with the warm broth, stirring continuously until creamy. Add reserved pasta water if necessary.
Serving
- Serve immediately in warm plates, sprinkling with extra pecorino and freshly cracked black pepper.
Notes
Serve with a simple green salad and a side of Italian bread. Pair with white wine for a complete meal experience.