Classic Carbonara
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A Roman favourite, Classic Carbonara transforms just a few ingredients into something extraordinary. Eggs, Pecorino Romano, black pepper, and crispy guanciale create a silky, creamy sauce without using any cream.
Ingredients
Spaghetti
Pancetta
Whole eggs
Egg yolks
Pecorino romano (substitue option: Parmesan)
Black pepper
Garlic (optional, for the pan)
Olive oil
How To
Render pancetta slowly in a cold pan until crisp; set aside, keep the fat.
Whisk eggs, yolks, parmesan, and a generous crack of pepper in a bowl.
Boil spaghetti until al dente, reserving a cup of pasta water.
Off the heat, toss pasta through the pancetta fat, then quickly through the egg mixture, loosening with pasta water.
Fold in the pancetta, plate, and finish with more pepper and parmesan.
Tips & Tricks
Grate the cheese finer than feels necessary. Whisk eggs and cheese together before the pasta is anywhere near done, so there's no scrambling at the last second. Keep a mug beside the stove for pasta water. Have the bowl and tongs ready before you drain, because once the pasta's out of the water, everything moves fast.
Save more pasta water than you think you need. The starch in it is what turns egg and cheese into sauce. The pan needs to be off the heat before the eggs go in, since scrambled carbonara is the one mistake that can't be undone.