Carbonara Recipe

Boil pasta

Bring a large pot of water to a vigorous boil. Add 2 tablespoons kosher salt. Add 400 g spaghetti and cook until just shy of al dente (about 1–2 minutes less than package time). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside.

Cook bacon

While the pasta cooks, heat a large skillet over medium heat. Add 1 tablespoon olive oil and 200 g diced bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisped at the edges, about 6–8 minutes.

Add garlic

Reduce heat to medium-low. Push bacon to one side and add the minced garlic. Sauté until fragrant but not browned, about 30–45 seconds.

Deglaze with wine

Increase heat to medium, pour in 60 ml dry white wine to deglaze the pan. Scrape up browned bits and simmer until the wine is reduced by roughly half, about 1–2 minutes. Turn off heat or reduce to the lowest setting.

Prepare egg-cheese mixture

In a medium bowl, whisk together 4 egg yolks, 100 g grated Parmesan, 120 ml heavy cream, and 1 teaspoon freshly ground black pepper until smooth and homogenous.

Temper eggs (if desired)

To avoid scrambling, temper the yolks: slowly whisk about 60 ml of the reserved hot pasta water into the egg-cheese mixture, a few tablespoons at a time, until warmed. This step is optional but recommended for a silkier sauce.

Combine pasta and bacon

Add the drained pasta to the skillet with the bacon and garlic. Toss to coat in the rendered fat over low heat for 30 seconds so the pasta absorbs flavor.

Create creamy carbonara

Remove the skillet from direct heat. Pour the egg-cheese-cream mixture over the pasta and quickly toss or stir vigorously to combine. Add additional reserved pasta water, a few tablespoons at a time, to loosen the sauce and achieve a silky, glossy coating. Continue tossing until the sauce thickens slightly and clings to the pasta, about 1–2 minutes. The residual heat will cook the yolks without scrambling.

Adjust seasoning

Taste and add salt sparingly if needed (the bacon and Parmesan are salty). Add more freshly ground black pepper to taste.

Plate and serve

Divide the pasta among warm plates or bowls. Sprinkle each serving with extra grated Parmesan (about 30 g total) and a dusting of freshly ground black pepper. Garnish with chopped parsley if using.

Serve immediately

Serve hot. If the sauce thickens while standing, stir in a tablespoon or two of reserved hot pasta water to revive the creaminess.