Classic spaghetti carbonara

Step 1/5

• 500 g spaghetti
• 8 egg yolks
• 40 g freshly-grated Pecorino or Parmesan cheese
• kosher salt
• freshly-ground black pepper

• cheese grater
• large serving bowl
• whisk
• large pot
• small bowl
• ladle

Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7–9 min, or according to package instructions. Reserve about 120 ml/0.5 cup pasta water, and drain. In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese.

Step 2/5

• 150 g pancetta, guanciale, or bacon (cubed)

• wooden spoon
• large skillet

Sauté cubed pancetta until crisp and fat is rendered.

Step 3/5

Toss pasta in skillet with pancetta until it's coated in its fat.

Step 4/5

• 2 wooden spoons
• large serving bowl

Transfer pasta along with half of the reserved pasta water to serving bowl with egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.