Classic Spaghetti Carbonara
Silky Roman-style carbonara made with just eggs, Pecorino, crisp pancetta and plenty of black pepper. No cream, and on the table in 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
The key is to combine everything off the heat so the eggs turn into a silky sauce instead of scrambling. If the sauce looks tight, add another splash of hot pasta water. Check that your pancetta is cured without onion powder.
Method
-
Bring a large pot of water to a boil and salt it well. Whisk the eggs, yolks, Pecorino and pepper together in a large bowl until smooth and paste-like.
-
Cook the pancetta in a large cold skillet over medium heat for , until the fat renders and the pieces are crisp. Turn off the heat.
-
Cook the spaghetti until just al dente, about . Scoop out 1 cup of the pasta water, then drain the pasta.
-
Add the hot pasta to the skillet with the pancetta and toss to coat in the fat.
-
Let the pasta cool for , then pour it into the bowl with the egg mixture. Toss vigorously, adding pasta water a splash at a time, until the sauce is glossy and creamy.
-
Serve right away with extra Pecorino and black pepper.
Tap a number to check off a step. Tap a green time to start a timer.
