How to Make Real Spaghetti Carbonara | Christine Cushing

With 4 ingredients and in less than 30 minutes, I share all my tips from my recent trip to Rome on the authentic Spaghetti Carbonara . I also tell you the 3 ways you can get kicked out of Rome for making these common mistakes. Spaghetti, Pecorino Romano, Eggs and Guanciale - Pancetta are all the ingredients you need to master this iconic and so simple Roman staple pasta. FULL RECIPE BELOW.

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RECIPE: SPAGHETTI CARBONARA

1 package 400-500 gm spaghetti (1 lb)
Salt to taste
1/2 cup diced pancetta or guanciale (120 g)
Olive oil, optional
¾ cup grated Pecorino Romano cheese (175 ml)
4 whole eggs or 2 whole eggs + 4 yolks for a creamier sauce
Freshly cracked black pepper, to taste

Cook spaghetti in large pot of boiling salted water until al dente, about 7-8 minutes. Drain pasta directly into sauce, reserving a some of cooking liquid to create a creamier sauce and adjust consistency.

Meanwhile, in a large medium skillet, cook pancetta over medium heat until it renders the fat and becomes lightly browned and just crisp. Discard the bacon fat and add a bit of olive oil , if desired. Remove from heat.

In a separate small bowl whisk together the eggs and grated cheese until thoroughly blended. Drain pasta over cooked bacon in skillet and toss. Immediately add the egg and cheese mixture, tossing thoroughly to coat, ensuring pan is off the heat. Add some of the reserved cooking water to create the creaminess in sauce and adjust the consistency. Season with plenty of freshly cracked pepper.

Serve immediately and sprinkle with more cheese if desired.

Serves 4-6

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