Spaghetti Carbonara
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Spaghetti Carbonara
Real carbonara needs just a handful of ingredients and no cream at all. The silky sauce comes from eggs, Pecorino Romano, and a splash of the starchy pasta water, whisked together off the heat so the eggs thicken without scrambling. Crisp pancetta brings the salt and the bite. This version serves four and comes together in about 20 minutes, start to finish.
Ingredients
- 1 pound spaghetti
- 6 ounces pancetta, diced
- 4 large egg yolks
- 1 large whole egg
- 1 cup grated Pecorino Romano, plus more for serving
- 1 teaspoon freshly ground black pepper, plus more to taste
- Salt for the pasta water
Directions
- Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package time.
- While the pasta cooks, brown the pancetta in a large skillet over medium heat until crisp and the fat has rendered, about 6 minutes. Turn off the heat and leave it in the pan.
- In a bowl, whisk the egg yolks, whole egg, Pecorino Romano, and black pepper into a thick paste.
- Reserve 1 cup of pasta water, then drain the spaghetti. Add the hot pasta to the skillet with the pancetta and toss to coat in the fat.
- Pour in the egg mixture and toss quickly, adding splashes of the reserved pasta water until the sauce turns glossy and coats every strand. The residual heat cooks the eggs without scrambling them.
- Serve right away with extra Pecorino and a grind of black pepper.
Tips and variations
- Keep the pan off direct heat when you add the eggs. Too much heat scrambles them and you lose the silky sauce.
- Pecorino Romano gives the sharp, salty bite that defines carbonara. Parmesan works in a pinch but tastes milder.
- Save more pasta water than you think you need. It is the only thing that loosens the sauce if it tightens up.
- No pancetta on hand, use guanciale for the classic version or thick-cut bacon for an easy swap.
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Common questions
- Does real carbonara use cream
- No. Authentic carbonara gets its creaminess from eggs, cheese, and starchy pasta water. Cream is a shortcut that changes the flavor and texture.
- How do I keep the eggs from scrambling
- Take the pan off the heat before adding the egg mixture, then toss quickly with the hot pasta and a little reserved water. The gentle residual heat thickens the sauce.
- What is the best pasta for carbonara
- Spaghetti is traditional, but rigatoni or bucatini hold the sauce well too. Use a bronze-cut pasta if you can find one for extra grip.
- Can I make carbonara ahead
- Carbonara is best served the moment it is tossed. The sauce sets as it cools, so make it to order rather than reheating.
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