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Spaghetti Carbonara
A classic Italian spaghetti carbonara made with pancetta, Parmesan, garlic, and a silky egg‑cheese sauce—no cream, no jar sauce. Perfect for a quick, comforting dinner.
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Cost Breakdown
Critical Success Points
- • Separating egg yolks without breaking the whites.
- • Turning off the heat before adding the egg‑cheese mixture to prevent scrambling.
- • Cooking pasta al dente and reserving pasta water for sauce emulsification.
Safety Warnings
- • Boiling water can cause severe burns—handle with care.
- • Hot pan with rendered fat may splatter; keep a lid nearby.
- • Raw eggs are used; ensure they are fresh and consider using pasteurized eggs if concerned.
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