Classic spaghetti carbonara

Based on 266 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g spaghetti
egg yolks
150 g pancetta, guanciale or bacon (cubed)
40 g freshly-grated Pecorino or Parmesan cheese
kosher salt
freshly-ground black pepper
Pecorino or Parmesan cheese for serving
Metric
Imperial

Utensils

  • cheese grater
  • large serving bowl
  • whisk
  • large pot
  • small bowl
  • ladle
  • wooden spoon
  • large skillet
  • 2 wooden spoons

Nutrition per serving

Cal
703
Protein
37g
Fat
30g
Carb
71g

Step 1/5

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.
  • 500 spaghetti
  • 8 egg yolks
  • 40 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

Sauté cubed pancetta until crisp and fat is rendered.
  • 150 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.

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

Step 4/5

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.
  • 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.

Step 5/5

Season to taste with salt and black pepper and serve garnished with more cheese.
  • kosher salt
  • freshly-ground black pepper
  • Pecorino or Parmesan cheese for serving

Season to taste with salt and black pepper and serve garnished with more cheese.