Authentic Spaghetti Carbonara
Tags: #pasta #italian #dinner #quick
Serving: 4 portions
Total time: 20 minutes
Roman classic with silky egg sauce, crispy pancetta, and freshly cracked pepper.
Ingredients
- 400g spaghetti
- 150g pancetta or guanciale, diced
- 4 large egg yolks
- 1 whole egg
- 100g Pecorino Romano cheese, grated
- 80g Parmigiano-Reggiano cheese, grated
- 2g freshly ground black pepper
- Salt for pasta water
Steps
- Bring large pot of salted water to boil
- Cook pancetta in large skillet over medium heat until crispy
- Whisk egg yolks, whole egg, and both cheeses in large bowl
- Add generous black pepper to egg mixture
- Cook spaghetti until al dente, reserve 250ml pasta water
- Add hot pasta to skillet with pancetta off heat
- Quickly toss pasta with rendered fat
- Pour egg mixture over pasta while tossing constantly
- Add pasta water gradually while tossing to create creamy sauce
- Serve immediately with extra cheese and pepper
Notes
The key is working fast off the heat to prevent scrambling the eggs. Never add cream - it's not traditional.
Cooksmith