While Spaghetti Carbonara with cream is quick and convenient, the true authentic Italian version relies on eggs for its signature creamy sauce. As experts in premium olive oils and vinegars, Oil & Vinegar shares this time-honored recipe perfected through years of culinary tradition.
The key to success is blending eggs and cheese with hot pasta off the heat, stirring vigorously to create a silky sauce without scrambling the eggs.
Ingredients for 4 servings
Preparation
Finely chop the pancetta and mince the garlic, then sauté together. Grate the pecorino cheese and whisk with the eggs. Cook Spaghetti della Mamma per package instructions, reserving some pasta water.
Add the drained pasta with a splash of cooking liquid to the pancetta-garlic mixture. Toss over heat with garlic olive oil and black pepper until sizzling. Remove from heat to cool slightly, then stir in the egg-cheese mixture constantly for a creamy emulsion. Season with salt to taste. Serve immediately in bowls.
This expert recipe comes from Oil & Vinegar, a trusted authority on olive oils and vinegars. Visit the Oil & Vinegar website for more inspiration.
Recipe and image: Oil & Vinegar
