Creado con IA
Spaghetti alla Carbonara
30 min 530 kcal por ración Media
Ingredientes
4 Raciones
- spaghetti320 g
- pancetta150 g
- large eggs2 pieces
- Pecorino Romano cheese50 g
- Parmesan cheese50 g
- garlic2 cloves
- saltto taste
- black pepperto taste
Preparación
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
- 2
While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the garlic and cook for another minute, then remove the garlic from the skillet.
- 3
In a bowl, whisk together the eggs, Pecorino Romano cheese, and Parmesan cheese. Season with a pinch of salt and a generous amount of black pepper.
- 4
Drain the spaghetti, reserving about 1 cup of the pasta water. Add the spaghetti to the skillet with the pancetta and toss to combine.
- 5
Remove the skillet from the heat and quickly pour in the egg and cheese mixture, tossing constantly to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
- 6
Serve immediately, garnished with additional grated Pecorino Romano and black pepper if desired.
