Spaghetti Carbonara

★ 4.9 · Medium

Crisp pancetta, a silky egg and Pecorino sauce, and cracked black pepper come together in this Roman classic that relies on technique, not cream.

10 minPrep Time

20 minCook Time

30 minTotal Time

4 servingsYield

Why You'll Love This

Rich, creamy sauce made without any actual cream
Classic Roman technique using just eggs, cheese, and pork fat
A great test of your pasta water and timing skills

Ingredients

1 lbspaghetti
8 ozpancetta or guanciale, diced small
4large eggs
2large egg yolks
1 1/2 cupsgrated Pecorino Romano cheese
1/2 cupgrated Parmesan cheese
1 1/2 tspcoarsely cracked black pepper
1 tbspolive oil
to tastekosher salt for pasta water

Nutrition (estimated per serving)

690Calories

30gProtein

33gFat

68gCarbs

3gFiber

980mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Bring a large pot (6 to 8 quarts) of water to a boil and salt it generously.
In a small bowl, whisk together the whole eggs, egg yolks, Pecorino, Parmesan, and 1 teaspoon of the cracked pepper until smooth; set aside at room temperature.
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, for 6 to 8 minutes until crisp and golden and the fat has rendered.
Turn off the heat under the pancetta but leave it in the pan with the rendered fat.
Cook the spaghetti in the boiling water according to package directions until al dente (firm to the bite with a thin white core when bitten).
Just before draining, scoop out and reserve 1 1/2 cups of the starchy pasta water.
Using tongs, transfer the hot spaghetti directly into the skillet with the pancetta; do not drain fully into a colander and let it sit, since you need the pasta very hot for the next step.
Add a splash (about 1/4 cup) of the reserved pasta water to the skillet and toss the pasta off the heat to coat it in the fat and loosen it.
Wait about 30 seconds for the pasta to cool slightly (it should be hot but not steaming violently), then pour in the egg and cheese mixture, tossing constantly and vigorously with tongs.
Keep tossing off the heat for 1 to 2 minutes, adding reserved pasta water a tablespoon at a time, until the sauce turns creamy and coats the noodles; if the pan is too hot the eggs will scramble into curds, so remove from any heat source entirely while tossing.
The sauce is ready when it is glossy, thick enough to coat the back of a spoon, and no visible liquid egg remains.
Divide among 4 warm bowls immediately, and top with the remaining cracked pepper and extra grated cheese.

Tips

Take the pan completely off the heat before adding the eggs; residual heat from the pasta and pan is enough to cook the sauce, and stovetop heat will scramble it.
Reserve extra pasta water before draining; you cannot fake starchy pasta water later, and it is essential for a silky, non-clumpy sauce.