Classic Spaghetti Carbonara
Ingredients
- 1 poundspaghetti
- 6 ouncespancetta
- 4large eggs
- 2 ouncesPecorino Romano cheese
- 2 ouncesParmesan cheese
- ·black pepper
Prep
- 01
Dice 6 ounces pancetta into small cubes.
- 02
Grate 2 ounces Pecorino Romano cheese.
- 03
Grate 2 ounces Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9–10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, cut pancetta into small dice. Cook in a large skillet over medium heat, stirring occasionally, until crispy and the fat has rendered, about 5–7 minutes. Remove from heat.
- 03
In a bowl, whisk together 4 large eggs. Stir in the grated Pecorino Romano and Parmesan, then season generously with freshly ground black pepper.
- 04
Add the hot drained pasta to the skillet with pancetta (off heat). Toss quickly to combine. Slowly pour the egg mixture over the pasta while stirring constantly. The residual heat will cook the eggs into a creamy sauce. Add pasta water a splash at a time until the sauce reaches a silky consistency.
- 05
Serve immediately in warm bowls, finishing with additional Parmesan and black pepper.
Carbonara is all about timing and temperature—the eggs must cook gently from residual heat, not scramble. Work quickly and keep the pan off the heat when adding the egg mixture. Some cooks add a splash of guanciale fat to the egg mixture for extra richness, but pancetta works beautifully here.