Pasta Carbonara
A classic Roman pasta dish with eggs, cheese, pancetta, and black pepper.
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale
- 4 large egg yolks
- 2 whole eggs
- 100g Pecorino Romano, finely grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 250ml of pasta water before draining.
While the pasta cooks, cut the pancetta into small pieces. Cook in a large skillet over medium heat until crispy and the fat has rendered, about 8 minutes. Remove from heat.
In a bowl, whisk together the egg yolks, whole eggs, and most of the Pecorino Romano. Season generously with black pepper.
Add the drained pasta to the skillet with the pancetta. Toss to coat in the rendered fat.
Remove the skillet from heat and pour in the egg and cheese mixture. Toss quickly and continuously so the eggs thicken into a creamy sauce without scrambling. Add splashes of reserved pasta water to reach the desired consistency.
Serve immediately, topped with the remaining Pecorino Romano and more black pepper.