The Classic Carbonara

Ingredients

• 200 g Spaghetti (dry)
• 1 tbsp Salt (for pasta water)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 cloves Garlic (minced)
• 60 g Parmesan Cheese (extra‑fine grated using a microplane)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Boil Water

   Fill the large pot with 4 L of water, add 1 tbsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Pasta

   Add the spaghetti to the boiling water and cook al dente according to package directions, usually 9‑10 minutes.

   Time: PT9M

   Temperature: 100°C

3. Reserve Pasta Water & Drain

   Before draining, scoop out ½ cup of the starchy cooking water, then pour the pasta into the colander and let it drain for 1 minute.

   Time: PT1M

4. Grate Parmesan Extra Fine

   Using a microplane, grate the Parmesan cheese into a large bowl until you have about 60 g of extra‑fine cheese.

   Time: PT2M

5. Sauté Garlic

   In the same pot (or a large skillet), heat 2 tbsp olive oil over medium heat, add the minced garlic and sauté for 30 seconds until fragrant.

   Time: PT1M

6. Combine Pasta, Cheese & Pepper

   Return the drained spaghetti to the pot, add the grated Parmesan, ½ cup reserved pasta water, a generous pinch of freshly ground black pepper, and toss vigorously with tongs until a creamy coating forms.

   Time: PT2M

7. Finish & Serve

   Stir in chopped parsley if using, plate the pasta, and finish with an extra drizzle of olive oil and a pinch of pepper.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

10 g

Fiber

3 g