Classic Spaghetti Carbonara

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Rich and creamy Classic Spaghetti Carbonara has a silky smooth sauce and a robust burst of cheese flavor. This will surely be your new get dinner on the table in 20 minutes meal!

Course: Main Course

Prep Time: 5

Cook Time: 25

Servings:

Author: Heather

Ingredients

1 pound spaghetti noodles
2 tablespoons salt
2 tablespoons olive oil
6 garlic cloves, minced
2 teaspoons cracked black pepper
1 cup chicken broth
6 large egg yolks
1 cup grated Pecorino-Romano cheese
1 cup grated Parmesan-Reggiano cheese
2 cups reserved hot pasta water
parsley for garnish
⅓-1/2 pound pancetta, or bacon, diced (optional)

Instructions

Bring a large pot of water to a boil, add salt, stir and add spaghetti. Stir the noodles a bit so they don't stick together when cooking. Cook to al dente according to package directions.
In a large sauce pot with deep sides, heat olive oil over medium heat and add garlic and black pepper. Saute garlic for 1-2 minutes until fragrant.
Add the chicken broth and cook until liquid has reduced by half, about 7-8 minutes. Reduce heat to low.
Whisk together the egg yolks and cheeses. Slowly stream in 1½ cups of hot pasta water while whisking constantly.
Add the pasta to the broth and garlic and toss using tongs. Add the egg yolks and cheese mix and toss constantly until all the pasta is coated. Cook for 2-3 minutes, tossing the whole time. If the sauce seems to thick, add the remaining ½ cup of pasta water and toss until combined.
Remove from heat, sprinkle with parsley and some more black pepper. Serve!

Notes

If you want to add pancetta or bacon, saute it in the olive oil until crispy before adding the garlic. Then follow the remaining instructions.

Nutrition

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