Pasta
Spaghetti Carbonara
Spaghetti coated in a glossy egg, Pecorino and black pepper sauce with crisp pancetta.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Serves
- 4
- Level
- Medium
Carbonara needs no cream: the sauce is eggs, cheese, pepper and starchy pasta water. Because the eggs are only warmed by the pasta, heat the sauce gently over low heat until it thickens and reaches 160°F (71°C), stirring constantly so it does not scramble.
Ingredients
Serves 4
Directions
- Boil the spaghetti in well-salted water until al dente. Reserve 1 cup of the pasta water, then drain.
- Cook the pancetta in a large skillet over medium heat 6 to 8 minutes until the fat renders and the edges are crisp. Turn off the heat.
- Whisk the yolks, whole egg, Pecorino and pepper in a bowl. Slowly whisk in 1/4 cup hot pasta water to temper the eggs.
- Add the spaghetti to the skillet with the pancetta and toss to coat in the fat.
- Pour in the egg mixture and set the pan over the lowest heat. Stir constantly 1 to 2 minutes, adding pasta water by the tablespoon, until the sauce is thick and glossy and reaches 160°F (71°C).
- Serve right away with more Pecorino and pepper.
Tips and make-ahead notes
- Always take the pan off the heat if the eggs start to clump; add a splash of water and keep stirring.
- Bring eggs to room temperature for a smoother sauce.
- Best eaten right away.
Nutrition per serving
- Calories
- 690
- Carbohydrates
- 68g
- Protein
- 28g
- Fat
- 33g
- Fiber
- 3g
- Sodium
- 820mg
Estimated. Values change with brands, portion sizes and substitutions.
