Classic Spaghetti Carbonara
A rich and creamy Italian pasta dish with eggs, cheese, pancetta, and pepper. No cream needed — just technique!
Ingredients
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Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions.
Meanwhile, sauté pancetta in a large pan over medium heat until crispy. Add garlic and cook 1 more minute, then remove garlic.
In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmesan. Season generously with black pepper.
Reserve 1 cup of pasta water before draining. Drain the spaghetti and add to the pancetta pan (heat off).
Add the egg mixture and toss vigorously, adding pasta water gradually until you get a creamy, glossy sauce.
Serve immediately with extra Pecorino and black pepper.
Chef's Tips
The key is to keep the heat OFF when adding the egg mixture — you want it to coat the pasta, not scramble. Work quickly!
Nutrition (per serving)
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