Ramen Burger

Background and History

Spaghetti Carbonara is a classic Italian pasta dish believed to have originated in Rome. Its exact origins are debated, but it’s commonly associated with the Italian Carbonari, or charcoal workers, hence the name “Carbonara.” The dish is simple yet flavorful, consisting of spaghetti pasta, eggs, cheese (usually Pecorino Romano or Parmesan), pancetta or guanciale (cured pork cheek), and black pepper. Despite its simplicity, it has become a beloved dish worldwide for its rich, creamy sauce and comforting flavors.

Serves 4
Time: 30 minutes
Cooking Time: 15 minutes

Ingredients

• 400g (14 oz) spaghetti
• 200g (7 oz) pancetta or guanciale, diced
• 4 large eggs, room temperature
• 1 cup grated Pecorino Romano cheese (or Parmesan), plus extra for serving
• Freshly ground black pepper, to taste
• Salt, to taste
• Optional: chopped parsley for garnish

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until golden and crisp, about 5-7 minutes. Remove from heat and set aside.

In a mixing bowl, whisk together the eggs, grated cheese, and a generous amount of freshly ground black pepper.

Once the pasta is cooked, reserve about 1 cup of pasta cooking water, then drain the spaghetti and immediately add it to the skillet with the pancetta or guanciale.

Toss the pasta in the skillet with the pancetta or guanciale over low heat for about 1 minute to combine.

Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to coat the spaghetti evenly. If the sauce seems too thick, gradually add some of the reserved pasta cooking water until desired consistency is reached.

Serve immediately, garnished with additional grated cheese, black pepper, and chopped parsley if desired.

Nutrition Facts

Note: Nutrition facts are approximate and may vary depending on specific ingredients used.

• Calories: 600 per serving
• Total Fat: 23g
• Saturated Fat: 9g
• Cholesterol: 210mg
• Sodium: 650mg
• Total Carbohydrates: 67g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 32g

Notes

It’s crucial to add the egg and cheese mixture to the pasta off the heat to avoid scrambling the eggs.

If you prefer a creamier sauce, you can add more cheese or a splash of heavy cream.

Traditional Carbonara doesn’t include cream, garlic, or onions, but feel free to experiment according to your taste preferences.

Leftovers can be refrigerated and reheated gently on the stove, adding a splash of water to loosen the sauce if needed.

Allergy Warning

This recipe contains eggs and cheese, which may cause allergies or intolerances in some individuals. Ensure all ingredients are suitable for consumption based on personal dietary needs and allergies.