Storage and Reheating Instructions:
You can store leftover authentic pasta carbonara in an airtight container in the fridge for up to 4 days. When reheating, it’s best to use a skillet on the stovetop rather than the microwave. Toss the pasta over medium-high heat for approximately 5 minutes until it’s heated through. If the pasta seems dry, add olive oil gradually, about 1 teaspoon at a time, until you achieve the desired consistency and texture.
Ingredients:
- 1 pound spaghetti pasta
- 1 tablespoon salt
- 1 pound diced pancetta or diced thick-cut bacon
- 4 egg yolks
- 2 whole eggs
- 1 1/2 cups grated pecorino romano cheese (divided)
- 1/2 teaspoon freshly ground pepper
Instructions:
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta according to the package directions. Remember to reserve 1 1/2 cups of the pasta water before draining.
- In a large saucepan, cook the diced pancetta or bacon over medium heat until it becomes crisp, which should take around 7 to 10 minutes. Drain the excess fat, but keep about 2 tablespoons of the grease in the pan.
- In a mixing bowl, whisk together the egg yolks, whole eggs, and 1 cup of grated pecorino romano cheese.
- After draining the pasta, toss it with the cooked pancetta or bacon and the reserved grease. Pour the egg mixture over the pasta and add 1/2 cup of the reserved pasta water. Toss everything together for about 2 minutes, allowing the heat to cook the eggs and create a creamy sauce. If needed, add more of the reserved pasta water to achieve your desired sauce consistency.
- Serve the Spaghetti Carbonara hot, topped with the remaining grated pecorino romano cheese and freshly ground pepper.
Enjoy your homemade Spaghetti Carbonara! It’s a classic Italian comfort food that’s sure to satisfy your taste buds.
