A rich and creamy pasta made the traditional Italian way
Classic carbonara is simple, comforting, and full of flavor. It uses just a few ingredients, and when made the traditional way, it turns into the silkiest pasta without any cream. The heat from the pasta brings the sauce together, giving you a smooth, glossy finish that feels like restaurant quality at home.
Carbonara
Ingredients
- 12 ounces spaghetti
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Parmesan or Pecorino Romano
- 5 ounces pancetta or guanciale diced
- 1 teaspoon black pepper
- Salt for boiling pasta
Instructions
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water before draining.
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In a bowl, whisk the eggs, yolks, cheese, and black pepper until smooth. Set aside.
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In a pan, cook the pancetta or guanciale over medium heat until crisp and golden. Turn off the heat.
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Add the hot cooked pasta to the pan and toss to coat in the rendered fat. Let it cool for 30 seconds so it doesn’t scramble the eggs.
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Pour the egg mixture over the pasta, tossing quickly. Add splashes of the reserved pasta water as needed until the sauce becomes creamy and coats every strand.
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Serve immediately with extra cheese and pepper on top.
