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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

  1. 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.
  2. In a bowl, whisk the eggs, yolks, cheese, and black pepper until smooth. Set aside.
  3. In a pan, cook the pancetta or guanciale over medium heat until crisp and golden. Turn off the heat.
  4. 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.
  5. 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.
  6. Serve immediately with extra cheese and pepper on top.