Carbonara Recipe
Creamy, classic carbonara with rich flavors that transport you to an Italian kitchen. A comforting dish ready in just under an hour.
Imagine twirling your fork through a luscious tangle of perfectly cooked spaghetti, each strand enrobed in a creamy, silky sauce that whispers of cheese and pepper. The crispy pancetta adds a delightful crunch, creating a symphony of textures and flavors. This is the magic of carbonara. A dish that hails from Rome, carbonara's origins are as debated as the rightful composition of the sauce itself. Traditionally made with guanciale, eggs, Pecorino Romano, and pepper, it’s a meal that embodies the simplicity and depth of Italian cooking. My spin keeps it authentic but adds a little trick to keep the sauce from curdling. The secret lies in tempering the eggs with a touch of pasta water before they meet the hot spaghetti - ensuring a velvety finish every single time. Serve this on a cozy evening when you crave a comforting meal that feels like a warm embrace from the heart of Italy.
Step-by-Step
- 01Step 1 / 6
Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente, about 8-10 minutes, then reserve 1 cup of pasta water before draining.
- 02Step 2 / 6
While the pasta cooks, beat the eggs and egg yolks in a bowl with grated Pecorino Romano, a generous pinch of salt, and freshly ground black pepper.
Set aside.
- 03Step 3 / 6
In a large skillet over medium heat, cook the diced pancetta with the garlic clove, stirring occasionally, until the pancetta is crisp and golden, about 5-7 minutes.
Remove and discard the garlic clove.
- 04Step 4 / 6
Remove the skillet from heat and add the drained spaghetti to the pan with the pancetta, tossing to coat the pasta with the rendered fat.
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- 05Step 5 / 6
Slowly whisk about 1/4 cup of reserved pasta water into the egg and cheese mixture to temper it, then pour this mixture over the hot spaghetti, tossing quickly to coat the pasta thoroughly.
- 06Step 6 / 6
If the sauce is too thick, add more reserved pasta water a tablespoon at a time until it reaches a creamy consistency.
Taste and adjust seasoning with more salt and black pepper if needed.
Chef Tips
- •Use freshly grated Pecorino Romano for the best flavor and texture.
- •Tempering the eggs with hot pasta water prevents them from curdling when added to the pasta.
- •Pasta water is the secret to achieving that perfect creamy sauce without using cream.
- •Do not let the pasta sit after draining; it should go directly into the hot pan with pancetta.
- •Feel free to use spaghetti or any long pasta you prefer, like fettuccine or bucatini.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
While it's best enjoyed fresh, you can prepare the sauce components ahead and cook the pasta close to serving.
What can I substitute?+
If you can't find pancetta, bacon makes a good substitute. Parmesan can replace Pecorino Romano if needed.
How do I store leftovers?+
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
