Carbonara Recipe

Time30m

Serves4

Pancetta, parmigiano reggiano, black pepper, egg yolk

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Ingredients

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1
Boil Water
Fill a large pot with water, add a generous amount of salt, and bring it to a boil.
2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
3
Reserve Pasta Water
Before draining the spaghetti, reserve about 1 cup of the pasta water and set aside.
4
Drain Pasta
Drain the spaghetti and set aside, but do not rinse it.

5
Cook Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until it is crispy and golden, about 5-7 minutes.
6
Prepare Egg Mixture
In a mixing bowl, whisk together the egg yolks and grated Parmigiano Reggiano until well combined.

7
Mix Pasta with Pancetta
Add the drained spaghetti to the skillet with the cooked pancetta. Toss to combine, ensuring the pasta is well coated with the pancetta fat.
8
Add Egg Mixture
Remove the skillet from heat and quickly add the egg and cheese mixture to the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
9
Season
Season generously with freshly cracked black pepper to taste. Mix well.

10
Plate the Pasta
Serve the carbonara immediately, garnished with extra grated Parmigiano Reggiano and additional black pepper if desired.