Classic Spaghetti Carbonara
20 min · Easy
#comfort#italian#quick
Rome in a bowl in under 20 minutes: crisp golden pancetta, a silky egg-and-parmesan sauce, and a generous crack of black pepper — no cream, just technique. Whisk fast, toss faster, and you'll never go back to the jarred stuff.
Ingredientsfor 4 portions
- 400 g Spaghetti
- 200 g Pancetta, Raw, cubed
- 80 g Egg Yolk
- 100 g Large Eggs
- 100 g Parmesan Cheese, finely grated, plus extra to serve
- 5 g Black Pepper
Steps
- Bring a large pot of well-salted water to a boil for the spaghetti.
- Cut the pancetta into small cubes.
- In a bowl, whisk together the egg yolks, whole eggs, grated parmesan and a generous amount of black pepper until well combined.
- Cook the spaghetti until al dente, about 10-11 minutes, reserving a cup of the starchy pasta water before draining.
- Meanwhile, fry the pancetta in a large skillet over medium heat for 5-6 minutes until crisp and golden, rendering its fat. Remove from the heat.
- Add the drained hot spaghetti to the skillet with the pancetta and toss well off the heat so the residual heat doesn't scramble the eggs later.
- Working quickly, pour in the egg and parmesan mixture, tossing continuously and adding a splash of the reserved pasta water until the sauce turns glossy and coats the spaghetti.
- Serve immediately with extra parmesan and a final crack of black pepper.
