Carbonara Recipe

Boil pasta

Bring a large pot of water to a rapid boil. Add 2 tablespoons kosher salt. Add 12 oz dried fettuccine and cook until just shy of al dente (follow package time minus 1-2 minutes). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.

Render pancetta

While pasta cooks, heat a large (12-inch) skillet over medium heat. Add the diced pancetta and 1 teaspoon olive oil. Cook, stirring occasionally, until the pancetta is golden and crisp and fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a bowl, leaving the rendered fat in the pan.

Sweat onion & garlic

Add 1 tablespoon unsalted butter to the pan with the rendered fat. Add the finely diced 1/2 cup yellow onion and cook over medium-low heat until softened and translucent, about 4–5 minutes. Add the minced 3 garlic cloves and 1/2 teaspoon crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring to avoid burning.

Warm cream

Pour 1/2 cup heavy cream into the skillet with the softened onions and garlic. Bring to a very gentle simmer for 1–2 minutes to slightly thicken and warm; do not boil.

Mix egg-cheese emulsion

While cream warms, whisk together 4 egg yolks, 1 whole egg, 1 cup freshly grated Parmigiano-Reggiano, 1/2 cup freshly grated Pecorino Romano, and 1 teaspoon freshly ground black pepper in a medium bowl until smooth and combined.

Temper eggs

Remove the skillet from the heat. Slowly drizzle about 2–3 tablespoons of the warm cream-onion mixture into the egg-cheese mixture while whisking constantly to temper the eggs and prevent scrambling.

Return the skillet to very low heat. Add the drained fettuccine to the skillet and toss briefly to coat in the cream and aromatics. Add the reserved pasta cooking water, a few tablespoons at a time, to loosen the sauce as needed.

Pour the tempered egg-and-cheese mixture into the skillet, then quickly and continuously toss or stir the pasta (use tongs) so the eggs emulsify with the warm cream to form a silky sauce. Keep the pan off high heat — the sauce should thicken and coat the pasta from residual heat without scrambling. If the sauce seems too thick, add more reserved pasta water, 1–2 tablespoons at a time, until you reach a glossy, creamy consistency.

Stir the cooked pancetta back into the pasta and taste for seasoning. Add salt sparingly if needed (the cheeses and pancetta are salty). Stir in 1 tablespoon chopped fresh parsley.

Plate immediately, finishing each portion with an extra sprinkle of grated Parmigiano-Reggiano, a grind of black pepper, and a light pinch of crushed red pepper flakes if desired.