Classic Carbonara

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About This Recipe

Carbonara is one of Rome's most beloved pasta dishes, representing the perfect marriage of simple ingredients and sophisticated technique. This classic recipe showcases the Roman art of creating luxurious, creamy pasta without using cream - the magic comes from the perfect combination of hot pasta, beaten eggs, and starchy pasta water.

The key to authentic carbonara lies in timing and temperature control. The eggs must be tempered by the hot pasta and pasta water to create a silky, creamy sauce that coats each strand without scrambling. Guanciale (cured pork cheek) is traditional, but pancetta works beautifully as a substitute. The dish should be rich, comforting, and deeply satisfying.

Ingredients

• Spaghetti400g
• Pancetta or guanciale, diced200g
• Large eggs4
• Pecorino Romano, grated100g
• Black pepper, freshly ground2 tsp
• Saltto taste

Method

1. Bring a large pot of heavily salted water to boil. In a large bowl, whisk together the eggs, grated Pecorino Romano, and freshly ground black pepper until well combined. Set aside.
2. In a large skillet over medium heat, cook the diced pancetta until crispy and golden brown, about 8-10 minutes. Remove from heat and set aside, keeping the rendered fat in the pan.
3. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
4. Return the skillet with pancetta to medium heat. Add the hot, drained pasta to the skillet and toss with the pancetta and rendered fat for about 1 minute.
5. Remove the skillet from heat. Working quickly, add about 1/2 cup of the reserved pasta water to the pasta, tossing to create steam and cool the pasta slightly.
6. Immediately pour the egg mixture over the pasta, tossing vigorously with tongs. The residual heat from the pasta and pasta water will cook the eggs into a creamy sauce without scrambling them.
7. If the sauce seems too thick, add more pasta water a tablespoon at a time while tossing. The sauce should be silky and coat the pasta evenly. Season with salt if needed.
8. Serve immediately in warm bowls, topped with additional grated Pecorino Romano and freshly ground black pepper. The dish should be creamy, rich, and deeply satisfying.