Authentic Pancetta Carbonara Recipe

Ingredients:

• 1 pound spaghetti
• 1/2 pound pancetta, diced
• 4 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/2 teaspoon freshly ground black pepper
• Salt, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup pasta water.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate.
3. In a medium bowl, whisk together egg yolks, Parmigiano-Reggiano cheese, Pecorino Romano cheese, black pepper, and a pinch of salt.
4. Reduce heat to low. Add reserved pasta water to the skillet and deglaze the pan, scraping up any bits of pancetta stuck to the bottom.
5. Drain spaghetti and add to the skillet. Toss spaghetti in the pancetta fat. Remove from heat and let cool for 1-2 minutes.
6. Add the egg yolk mixture to the skillet and toss the spaghetti until evenly coated. Add in the crispy pancetta and toss again.
7. Season with additional salt and pepper, to taste. Serve immediately with extra Parmigiano-Reggiano cheese on top.

Verdict:

This recipe for authentic pancetta carbonara is the real deal – with creamy eggs, crispy pancetta, and heaps of Parmigiano-Reggiano and Pecorino Romano cheese, it’s a classic Italian dish that’s sure to impress. The pancetta is the star of the dish, adding rich flavor and contrast to the creamy sauce. Perfect for a dinner party or a special occasion, this recipe is a must-try for any pasta lover.

Serving Suggestions:

This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Serve with a simple green salad dressed with olive oil and lemon to balance out the richness of the pasta. Leftovers can be reheated in a skillet with a splash of cream or milk to bring the sauce back to life.