Spaghetti Carbonara
Indulge in the creamy, savory goodness of spaghetti carbonara, a beloved Italian classic perfect for a cozy evening in September. This dish combines simple yet rich ingredients like eggs, parmesan cheese, and pancetta to create a luscious sauce that elegantly coats each strand of spaghetti. The result is a comforting meal that's both satisfying and quick to prepare, ideal for any weeknight dinner.
For an authentic taste, use quality parmesan cheese and freshly cracked black pepper. If pancetta is hard to find, bacon makes a suitable substitute. This dish truly benefits from using fresh pasta, but dried works wonderfully too. Remember to reserve some pasta water to achieve the perfect creamy consistency.
Spaghetti carbonara is delightful on its own or accompanied by a green salad and crusty bread. It's a versatile dish that transitions well between the warm days of summer and the cooler nights of fall, making it an excellent choice for September dining. Serve it with a glass of white wine to enhance the flavors.
How to Make It
-
1
Boil a large pot of salted water and cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
-
2
In a large pan over medium heat, add olive oil and pancetta. Cook until crispy, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat.
-
3
In a bowl, whisk together eggs and parmesan cheese. Season with black pepper.
-
4
Return the hot pasta to the pan with pancetta. Pour egg mixture over pasta, stirring quickly to prevent scrambling, adding reserved pasta water to create a creamy sauce.
-
5
Serve immediately, garnished with additional parmesan and black pepper.