Spaghetti Carbonara Recipe
Make Spaghetti Carbonara Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Carbonara sauce
Pancetta and finishing
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 4–5 liters of water. Bring to a rolling boil over high heat. Add the coarse salt (about 1 tablespoon).
- 2
Cook spaghetti
Add 400 g spaghetti and cook until al dente according to package directions, usually 8–10 minutes. Stir occasionally to prevent sticking. Reserve about 200 ml (approx. 1 cup) of the hot pasta cooking water before draining.
Carbonara sauce
- 3
Prepare egg and cheese mixture
While the pasta water heats, whisk together 4 whole eggs and 1 extra yolk in a medium bowl until combined. Add 100 g finely grated Pecorino Romano and 30 g finely grated Parmesan. Whisk until you have a thick, smooth mixture. Season generously with the freshly ground black pepper (about 1 teaspoon). Do not add salt to the egg mixture—Pecorino and the pancetta are salty.
- 4
Temper eggs (optional)
To reduce the chance of scrambling, temper the egg mixture by whisking in about 2 tablespoons of the reserved hot pasta water a little at a time until warmed. Set aside.
Pancetta and finishing
- 5
Cook pancetta or guanciale
In a large skillet or sauté pan over medium heat, add 1 teaspoon olive oil. Add 150 g diced pancetta or guanciale and cook, stirring occasionally, until fat is rendered and pieces are crisped at the edges, about 6–8 minutes. If the pan becomes too dark, reduce heat. If desired, stir in 1 tablespoon unsalted butter at the end to enrich the fat.
- 6
- 7
Finish with egg-cheese mixture
Working quickly, pour the tempered egg and cheese mixture over the pasta, tossing or stirring vigorously with tongs or a wooden spoon until the sauce emulsifies and coats the spaghetti, creating a silky, glossy sauce. Add reserved pasta water a little at a time (start with 2–3 tablespoons, up to the reserved 200 ml) as needed to loosen the sauce and achieve desired creaminess. The sauce should cling to the pasta — not be soupy.
- 8
Adjust seasoning and serve
Taste and add freshly ground black pepper to taste. Do not add much extra salt; the cheese and pancetta provide saltiness. Transfer pasta to warmed plates or a large warmed serving bowl. Sprinkle additional 30 g grated Pecorino or Parmesan on top and serve immediately.