The Perfect Spaghetti alla Carbonara
Prep Time 25 minutes
Total Time 25 minutes
- 400 g spaghetti
- 150 g diced pancetta or Turkey bacon.
- 4 large egg yolks
- 50 g grated Pecorino Romano cheese.
- 50 g grated Parmesan cheese.
- 2 minced garlic cloves
- Salt and black pepper
- Extra-virgin olive oil
Start by boiling a large pot of salted water for the spaghetti. Cook the spaghetti according to the package instructions until al dente.
While the spaghetti is cooking, heat some olive oil in a large frying pan over medium heat. Add the pancetta and cook until it's crispy and golden brown. Add the minced garlic and cook for another minute or so.
In a separate bowl, whisk together the egg yolks, Pecorino Romano cheese, Parmigiano-Reggiano cheese, and a pinch of salt and pepper.
Once the spaghetti is cooked, use tongs to transfer it directly from the pot to the frying pan with the pancetta and garlic. Don't drain the spaghetti, you want to keep some of the starchy pasta water in the pan to help create a creamy sauce.
Turn off the heat and add the egg yolk mixture to the frying pan, stirring quickly to coat the spaghetti and create a creamy sauce. If the sauce seems too thick, you can add a little bit of the pasta water to thin it out.
Serve the spaghetti alla carbonara immediately, garnished with additional grated cheese and black pepper, if desired. Enjoy!