Spaghetti Carbonara
Roman-style pasta tossed with crisp pancetta, eggs, Pecorino and black pepper into a creamy sauce with no cream at all.
- Servings
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
- kosher salt stays the same: It seasons the pasta water; the pancetta and cheese are salty, so go easy.
Equipment
- Large pot
- Large skillet
Instructions
Bring the water and salt to a boil and cook the spaghetti until al dente. Save 1 cup of pasta water before draining.Bring the water and salt to a boil and cook the spaghetti until al dente. Save 237 mL of pasta water before draining.
Meanwhile cook the pancetta in the skillet over medium heat until crisp and the fat has rendered, 6–8 minutes. Take the pan off the heat.
Whisk the eggs, cheese and most of the pepper in a bowl into a thick paste.
Add the drained pasta to the pancetta and toss. Let it cool for 1 minute so the eggs won’t scramble.
Pour in the egg mixture with a splash of pasta water and toss quickly and constantly until a glossy, creamy sauce coats the pasta. Add more pasta water as needed. Serve right away with the rest of the pepper.
Notes
- The pan must be warm but not hot when the eggs go in. If the sauce looks thin, toss over the lowest heat for a few seconds; if it clumps, add pasta water and toss off the heat.
My notes
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Nutrition estimate
- Calories
- 635
- Protein
- 30 g
- Carbs
- 65 g
- Fat
- 27 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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