Description
Pasta Carbonara is a classic Italian dish made with hot pasta tossed in a silky sauce of eggs, hard cheese, crispy pancetta, and freshly ground black pepper.
Ingredients
- 12 oz spaghetti or fettuccine
- 6 oz pancetta or turkey bacon, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup freshly grated Parmesan or Pecorino Romano cheese
- 2 cloves garlic, minced (optional)
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat a skillet over medium heat and cook pancetta until crispy. Add garlic if using and sauté briefly. Remove from heat.
- In a bowl, whisk together eggs, egg yolk, grated cheese, and black pepper.
- Add hot drained pasta to the skillet with pancetta and toss to combine.
- Remove skillet from heat and quickly stir in the egg mixture, tossing constantly 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
- Work quickly when adding the egg mixture to prevent scrambling.
- Do not return the pan to direct heat after adding eggs.
- Use freshly grated cheese for best texture and flavor.
- Traditionally made without cream; the sauce thickens from eggs and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian