Spaghetti Carbonara Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 400 g dried spaghetti and cook until just shy of al dente (about 9 minutes or according to package instructions minus 1 minute), stirring occasionally.

Before draining, reserve about 250 ml of the starchy pasta cooking water. Drain the spaghetti and set aside, leaving it hot.

Crush and coarsely grind 2 teaspoons freshly ground black pepper with the back of a spoon or pepper mill so it’s aromatic; set aside for finishing.

Render pancetta

While the pasta cooks, heat a large heavy skillet over medium heat. Add 1 tablespoon extra-virgin olive oil and 200 g diced pancetta. Cook, stirring occasionally, until the pancetta is crisp and golden and fat has rendered, about 6–8 minutes. Reduce heat to low to keep warm; do not let the pancetta burn.

If the pan is excessively greasy, spoon off and reserve 1–2 tablespoons of the fat (you can discard extra later or mix with sauce sparingly).

Make the egg-cheese mixture

While the pancetta cooks, whisk together 4 large egg yolks and 1 whole large egg in a medium bowl until smooth. Add 100 g finely grated Pecorino Romano and 50 g finely grated Parmesan, then whisk to combine into a thick, cohesive paste. Add 1 teaspoon freshly grated nutmeg and a pinch of fine sea salt (remember the cheeses and pancetta are salty).

If the mixture seems too stiff, add 1–2 tablespoons of the reserved pasta water to loosen; it should be creamy but not watery.

Combine pasta and pancetta

Add the drained hot spaghetti directly to the skillet with the warm pancetta and fat. Toss to coat the strands in the rendered fat over very low heat for 30 seconds to 1 minute.

Emulsify with egg-cheese mixture

Remove the skillet from direct heat. Immediately pour the egg-cheese mixture over the hot pasta and toss vigorously with tongs or a large spoon. Add reserved pasta water a few tablespoons at a time (start with 4–6 tablespoons / 60–90 ml) and continue tossing until the sauce becomes glossy and clings to the pasta, about 1–2 minutes. The residual heat will gently cook the eggs without scrambling them—work quickly.

If the sauce is too thick or dry, add more reserved pasta water, 1–2 tablespoons at a time, until you reach a silky, saucy consistency (use up to the reserved 250 ml as needed). Season very lightly with additional fine sea salt only if necessary.

Finish by grinding the reserved freshly ground black pepper generously over the pasta and tossing to distribute. Taste and adjust pepper and salt. Transfer to warmed plates or a shallow serving bowl.

Sprinkle the optional extra 20 g grated Pecorino or Parmesan on top and serve immediately.