Spaghetti Carbonara Recipe
Make Spaghetti Carbonara Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Sauce
Pancetta & Finishing
Method
Pasta & Sauce
Prep the egg-cheese mixture
In a medium bowl, whisk the 3 whole eggs and 1 egg yolk until smooth. Add the 3 oz finely grated Pecorino Romano and 1 oz finely grated Parmesan. Whisk until combined into a thick paste. Stir in about 1/2 teaspoon of the freshly ground black pepper. Set aside in the refrigerator.
Boil pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Salt the water generously (should taste like the sea) with kosher salt. Add 12 oz spaghetti and cook until just shy of al dente (about 9 minutes for typical dried spaghetti; check package for recommended time and subtract 1–2 minutes). Reserve 1 cup of the pasta cooking water and set aside. Do not rinse the pasta.
Temper eggs (if desired)
To reduce the risk of scrambling, temper the egg mixture by whisking in 1/4 cup of the hot reserved pasta water a little at a time until warmed. This step is optional but recommended in cooler kitchens.
Pancetta & Finishing
Cook the pancetta (or guanciale)
While the pasta cooks, heat a large heavy skillet over medium heat. Add 1 tsp extra-virgin olive oil and then 6 oz diced pancetta (or guanciale). Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. If the pan becomes too dry, add up to 1–2 tbsp reserved pasta water to prevent burning. Remove from heat and keep the pan warm.
Combine pasta and pancetta
Using tongs, transfer the drained spaghetti directly from the pot into the skillet with the pancetta, allowing some clingy pasta water to come with it (do not pour the full reserved cup). Toss over low heat for about 30 seconds to coat the pasta in rendered fat. Turn off the heat (important to avoid scrambling the eggs).
Finish the carbonara sauce
Working quickly, pour the egg-cheese mixture over the warm pasta and toss vigorously with tongs or a fork to create a creamy sauce. Add reserved pasta water a little at a time (start with 1/4 cup) while tossing until the sauce reaches a silky, emulsified consistency that coats the pasta. If desired, stir in 1 tbsp unsalted butter for extra silkiness. Taste and add more freshly ground black pepper and a pinch of salt if needed (remember the cheeses and pancetta are salty).
Serve
Portion the pasta onto warmed plates. Spoon any crisp pancetta pieces over the top and sprinkle with an additional 1/2 oz grated Pecorino or Parmesan if desired. Garnish with 1 tbsp chopped flat-leaf parsley and a crack of black pepper. Serve immediately.