Spaghetti Carbonara Recipe
smoked pancetta, pecorino, black pepper
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Ingredients
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Pasta & cooking
Sauce & toppings
Method
Pasta & cooking
- 1
Bring water to boil
Fill a large pot with 4 liters of water and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.
- 2
Cook spaghetti
Add 400 g spaghetti to the boiling salted water and cook until just shy of al dente (check package for time; typically 8–9 minutes). Reserve 1½ cups (approx. 350 ml) of the pasta cooking water before draining. Do not rinse. Drain the pasta and set aside, keeping it hot.
Sauce & toppings
- 3
Prepare the carbonara sauce
In a medium bowl, whisk together 3 whole eggs and 1 egg yolk until smooth. Stir in 100 g finely grated Pecorino Romano and 1 teaspoon freshly ground black pepper until the mixture forms a thick, slightly runny paste. The mixture should be creamy; if too stiff, add a tablespoon of reserved pasta water to loosen. Set aside.
- 4
Render pancetta
While pasta cooks, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium heat. Add 150 g diced smoked pancetta and cook, stirring occasionally, until fat renders and pieces are crisp at the edges, about 6–8 minutes. Reduce heat to low to keep warm but avoid scorching.
- 5
Combine pasta and pancetta
Add the drained hot spaghetti directly to the skillet with the rendered pancetta (off direct high heat — remove skillet from burner or lower to very low). Toss to coat the pasta in the pancetta fat for 30–60 seconds. If skillet is dry and the pasta seems sticky, add 2–4 tablespoons of reserved pasta water to loosen and create gloss.
- 6
Emulsify sauce with pasta
Working quickly but off the heat, pour the egg-and-Pecorino mixture over the hot pasta and toss vigorously with tongs or use a pair of forks to combine. Add reserved pasta water, a tablespoon at a time, as needed to create a silky, creamy sauce that clings to the spaghetti. The residual heat of the pasta will cook the eggs without scrambling; if needed, return the skillet to the lowest possible heat for 10–15 seconds while tossing constantly to thicken, then remove from heat.
- 7
Finish and season
Taste and adjust seasoning. Add up to 1 teaspoon more freshly ground black pepper (to taste). Add additional grated Pecorino (10–20 g) if you prefer a saltier, cheesier finish. If the sauce is too thick, loosen with a splash of reserved pasta water.
- 8
Serve
Divide the spaghetti carbonara among warmed plates or bowls. Spoon any crisp pancetta pieces and some of the rendered fat over the top. Finish with an extra light dusting of Pecorino and a grind of black pepper. Serve immediately.