Description
Carbonara is a classic Italian pasta dish made with eggs, hard cheese, cured meat, and black pepper. Creamy without using cream, the silky sauce forms by tossing hot pasta with eggs and cheese for a rich and comforting meal.
Ingredients
- 12 ounces spaghetti
- 4 ounces pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (for pasta water)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat a skillet over medium heat and cook pancetta or guanciale until crispy. Remove from heat.
- In a bowl, whisk together eggs, egg yolk, grated Pecorino Romano, and black pepper.
- Add hot drained pasta to the skillet with pancetta and toss to combine.
- Remove skillet from heat and quickly pour in egg and cheese mixture, tossing vigorously to create a creamy sauce.
- Add reserved pasta water a little at a time if needed to loosen the sauce.
- Serve immediately with extra grated cheese and black pepper on top.
Notes
- Do not add cream; the sauce should be made from eggs and cheese only.
- Work quickly to prevent the eggs from scrambling.
- Use freshly grated cheese for best texture.
- Serve immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian