Linguini Carbonara Recipe

Prepare pasta water and cook linguini

Bring a large pot of water to a rolling boil. Add the kosher salt. Add 12 oz linguini and cook until just shy of al dente (about 1 minute less than package instructions). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, ladle out and reserve 1 cup of hot pasta cooking water. Drain the linguini in a colander and set aside briefly.

Make egg-cheese mixture

While pasta cooks, whisk together 4 egg yolks and 1 whole egg in a medium bowl until smooth. Add 3 oz finely grated Pecorino Romano and 1 oz finely grated Parmigiano-Reggiano. Season with 2 tsp freshly ground black pepper. Whisk until combined into a thick, cohesive mixture. Set aside.

Render pancetta

In a large, heavy skillet over medium heat, add 1 tbsp olive oil. Add 6 oz diced pancetta (or guanciale) and cook, stirring occasionally, until the fat is rendered and the pieces are crisp at the edges, about 6–8 minutes.

Add garlic

Add 1 clove minced garlic to the skillet and cook for 30–45 seconds until fragrant, stirring so the garlic does not brown. Remove the skillet from the heat to slightly cool for 30 seconds (this prevents scrambling the eggs when combined).

Combine pasta with pancetta

Add the drained hot linguini directly into the skillet with the rendered pancetta and fat. Toss to coat the pasta in the fat. If the skillet has cooled too much, return to very low heat for 10–20 seconds only; avoid high heat.

Create creamy sauce

Remove the skillet from direct heat. Immediately pour the egg-and-cheese mixture over the hot pasta, tossing or using tongs rapidly and continuously to coat the strands. Add reserved pasta water a few tablespoons at a time (start with 1/4 cup), tossing constantly, until the sauce becomes silky and coats the pasta. You may not need the full cup — add just enough to reach a creamy consistency. If the sauce shows any sign of scrambling, remove from heat and keep tossing; using more hot pasta water helps temper the eggs.

Adjust seasoning and finish

Taste and add more freshly ground black pepper as desired. If it needs salt, remember the pancetta and cheeses are salty — add a pinch of salt only if necessary. Transfer to warmed serving bowls, sprinkle with the extra 0.5 oz grated cheese, and serve immediately.