Spaghetti A La Carbonara Recipe
Spaghetti pasta in a classic super rich sauce with bacon & fresh egg yolk, topped with shredded Parmesan
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Ingredients
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Pasta
Carbonara sauce base
Pancetta / bacon
Finishing
Method
Pasta
- 1
Bring water to boil
Fill a large pot with about 4-5 quarts (4-5 L) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook spaghetti
Add 12 oz spaghetti to the boiling water and cook uncovered until just shy of al dente (follow package minus 1–2 minutes), about 8–9 minutes depending on brand. Stir occasionally to prevent sticking.
- 3
Reserve cooking water
Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Then drain the pasta in a colander and set aside briefly.
Pancetta / bacon
- 4
- 5
Remove excess fat
If there is an excessive amount of fat (more than about 3 tablespoons), pour off and reserve a small amount (1–2 tablespoons) in the skillet; otherwise leave the rendered fat—it will flavor the sauce.
- 6
Keep warm
Reduce heat to the lowest setting to keep the pancetta warm while you finish the sauce. Do not let it burn or get too crisp.
Carbonara sauce base
- 7
Whisk eggs and cheese
In a medium bowl, combine 4 large egg yolks and 1 whole large egg. Add 1 cup freshly grated Parmigiano-Reggiano (or Pecorino Romano) and 2 teaspoons freshly ground black pepper. Whisk vigorously until smooth and slightly thickened. Season lightly with up to 1 teaspoon fine sea salt only if using Parmigiano (omit or reduce if your cheese is very salty).
- 8
Temper the eggs (optional but recommended)
To reduce risk of scrambling, add 2–3 tablespoons of the reserved hot pasta water into the egg-cheese mixture while whisking constantly to gently warm it. This helps the eggs emulsify when combined with hot pasta.
Assembly and finishing
- 9
Combine pasta and pancetta
Add the drained hot spaghetti directly to the skillet with the warm rendered pancetta and fat. Toss vigorously over very low heat for 30 seconds so the pasta picks up the flavored fat.
- 10
Emulsify sauce
Remove the skillet from the heat. Immediately pour the egg-and-cheese mixture over the hot pasta and toss quickly and continuously with tongs or two forks to coat the strands. Add reserved pasta water a few tablespoons at a time (about 2–6 tablespoons initially) while tossing to create a silky, creamy emulsion. Use up to the reserved 1 cup if needed, but add gradually — the sauce should cling to the pasta without becoming watery.
- 11
Adjust seasoning & texture
If the sauce looks too thick, add another splash of hot pasta water and toss. Taste and add additional black pepper or a pinch of salt if necessary (remember the pancetta and cheese are salty).
- 12
Plate and serve
Divide the carbonara among 4 warm plates. Top each serving with a sprinkle of extra grated Parmesan (about 1 tablespoon per plate) and a crack of fresh black pepper. Garnish with chopped parsley if using. Serve immediately.