Description
A classic Italian pasta dish, Spaghetti Carbonara combines crispy pancetta, creamy egg and Parmesan sauce, and perfectly cooked spaghetti for a rich, comforting meal made in just 30 minutes.
Ingredients
Scale
Meat
- 4 ounces Pancetta (or Guanciale or Bacon)
Dairy
- 1 cup Parmigiano Reggiano (or Pecorino Romano, freshly grated)
- 3 large Egg Yolks
- 1 large Egg
Pasta
- 12 ounces Spaghetti
Seasoning
- 1/4 teaspoon Black Pepper
- Salt, for pasta water
Other
- 1/2 cup Pasta Water (reserved from cooking pasta)
Instructions
- Boil Pasta: Bring 6 quarts of water to a boil over high heat. Add a generous amount of salt to the water. Stir in spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.
- Cook Pancetta: While the pasta cooks, fry the pancetta (or guanciale or bacon) in a pan over medium heat until crispy and cooked through. Drain excess fat and place the cooked meat on a paper towel-lined plate to absorb grease.
- Prepare Sauce Mixture: In a bowl, whisk together the egg yolks, whole egg, and grated Parmigiano Reggiano cheese. Stir in the black pepper to combine all the ingredients into a creamy sauce.
- Toss Pasta with Pancetta and Sauce: Once the spaghetti is drained, immediately toss it with the crispy pancetta to incorporate the flavors. Gradually ladle the egg and cheese mixture into the pasta, stirring quickly to coat the strands evenly without scrambling the eggs. Add up to 1/2 cup of reserved pasta water as needed to loosen the sauce and help it cling to the spaghetti.
- Serve: Plate the carbonara, finishing with freshly cracked black pepper and additional grated cheese if desired. Serve immediately for the best creamy texture.
Notes
- Use freshly grated cheese for the best flavor and melting quality.
- Work quickly when mixing the egg sauce with the hot pasta to avoid scrambling the eggs.
- If you cannot find pancetta or guanciale, good quality bacon can be a substitute.
- Reserve enough pasta water as it helps emulsify the sauce, creating the creamy texture classic carbonara is known for.
- This recipe serves 4 and is best enjoyed fresh.
