Classic Carbonara Recipe
You know, there’s something so deeply comforting about a good carbonara recipe — creamy, peppery, rich, yet made with just a handful of pantry staples. This classic carbonara recipe makes the creamiest, comforting pasta with simple ingredients. No cream needed — just eggs, cheese, and pancetta.
Ingredients
- 12 oz spaghetti or your favorite pasta bucatini works great
- 4 oz pancetta or thick-cut bacon diced
- 2 large eggs + 2 egg yolks
- 1 cup grated Pecorino Romano or Parmesan cheese
- Freshly ground black pepper lots of it!
- Kosher salt for pasta water
- Reserved pasta cooking water about ½ cup
Instructions
- Boil the Pasta (10 mins): Bring a large pot of salted water to a boil. Add spaghetti, cook until al dente, about 8–10 minutes. Scoop out at least 1 cup of pasta water before draining.
- Cook the Pancetta (5 mins): While the pasta cooks, place diced pancetta in a large skillet over medium heat. Cook until crispy and golden, about 5–7 minutes. Remove pan from heat.
- Mix the Egg Sauce (2 mins): In a large bowl, whisk together the eggs, yolks, grated cheese, and a generous amount of black pepper. It’ll look thick and creamy — that’s what you want.
- Combine Everything (2 mins): Add drained pasta directly to the warm skillet with pancetta. Toss well so the pasta gets coated in the rendered fat.
- Temper & Toss (3 mins): Quickly pour the hot pasta and pancetta into the bowl with your egg mixture. Toss fast — the heat from the pasta gently cooks the eggs, turning them into a creamy sauce. Add splashes of reserved pasta water as needed until it’s glossy and smooth.
- Finish & Serve (2 mins): Taste, adjust pepper or cheese, and serve immediately. The sauce should coat each strand beautifully, no scrambled eggs, just silk.
Notes
-
Mini-Tips:
- Use room temp eggs — they mix smoother.
- Freshly grate your cheese — it melts way better.
- Reserve more pasta water than you think you’ll need; it saves a broken sauce.
-
Expert Tips for Success:
- Always reserve extra pasta water.
- Use room temp eggs to prevent scrambling.
- Take the pan off heat before adding the egg mixture.
- Keep tossing the pasta — it distributes the sauce evenly.
- Don’t rush the whisk — lump-free egg mix is key.