Ingredients
400 g (14 oz) spaghetti or fettuccine
2 large eggs + 2 egg yolks
100 g (1 cup) freshly grated Parmesan or Pecorino Romano cheese
150 g (5 oz) pancetta or guanciale, diced
2 cloves garlic, smashed (optional, for added flavor)
Salt, to taste
Freshly cracked black pepper, to taste
For Serving:
Extra grated Parmesan
Fresh parsley, chopped (optional)
Execution
Cook the Pasta Just Right: Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente. The key here? Don’t overcook—it will finish cooking in the sauce. Reserve about 1 cup of that starchy pasta water before draining; it’s going to make your Carbonara irresistibly creamy.
The Secret Pancetta Trick: Heat a large skillet over medium heat and cook the diced pancetta until crispy. Here’s the tip: once the pancetta is done, remove half of it and set it aside for garnish. The crispy bits on top of the plated Carbonara add a whole new layer of texture. Leave the remaining pancetta and its rendered fat in the pan—it’s liquid gold for flavor.
Perfecting the Sauce Texture: Reduce the heat to low and toss the drained pasta in the skillet with the pancetta, letting it absorb some of that savory fat. For the sauce, whisk the eggs, egg yolks, and cheese in a bowl until smooth. The trick? Add a tablespoon of warm pasta water into the egg mixture while whisking to gently warm it up—this reduces the risk of scrambling when it hits the pasta.
Creating the Creamy Sauce: Turn off the heat and quickly pour the egg and cheese mixture over the pasta, tossing vigorously to coat every strand. Add pasta water little by little while tossing, until the sauce is glossy and clings beautifully to the noodles. For an elevated finish, crack a generous amount of fresh black pepper over the dish—it’s what makes Carbonara sing.
Serve Like a Pro: Plate the pasta and top it with the reserved crispy pancetta for a crunchy contrast. Sprinkle extra Parmesan, a few more cracks of black pepper, and a small drizzle of olive oil if you’re feeling fancy. Serve immediately for maximum creaminess and flavor.
Additional tips
- Warming the egg mixture with a bit of hot pasta water before adding it to the skillet makes the sauce smoother and prevents it from scrambling. This small step ensures that perfect, creamy consistency every time.
