Spaghetti Carbonara is a classic and rich pasta. The combination of egg and cheese create the creamy sauce while the pancetta provides crunchy flavor crystals. This dependable pasta is perfect for any night of the week and one that we keep in our monthly rotation.
Boil pasta - In a large pot, bring salted water to a rolling boil. Add spaghetti to the water and cook until al dente. As soon as you add the spaghetti to the water, start the sauce.
Cook pancetta - On medium-high heat, heat 2 tablespoons of oil in a large skillet. Add the pancetta and cook for 4-5 minutes until the fat is golden and rendered.
Mix ingredients then drain pasta - In a medium bowl, whisk the cheese and eggs with freshly ground pepper and salt. Right before the spaghetti is done cooking, reserve 1-2 cups of pasta water and set aside. Drain the rest of the spaghetti and transfer the pasta to the skillet.
Mix pasta and ingredients together - Toss the pasta in the pancetta and oil until well coated. Remove the skillet from the heat and let cool for about a minute, then quickly toss the spaghetti with the egg mixture, ensuring the eggs do not scramble. Add some of the reserved pasta water as needed to thin the mixture and create a sauce. Add parsley and mix until the spaghetti is evenly coated.
Serve and enjoy - Plate immediately and serve with cheese.