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Italian·Italy · Lazio·Pasta
Classic Spaghetti Carbonara
Roman-style pasta with pancetta, eggs, black pepper and pecorino — no cream needed.
25 min total (prep 10 · cook 15)· Serves 4· Intermediate·New
In the trattorias of Rome, where centuries-old cobblestones meet the aroma of simmering kitchens, carbonara remains a testament to the brilliance of Italian simplicity. This beloved pasta emerged from the Eternal City's working-class tables, where humble ingredients transformed into something extraordinary through technique alone. Silky egg yolks and sharp Pecorino Romano embrace each strand of spaghetti, while crisped pancetta or guanciale releases its savory depth into every bite. The magic...
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Method
- 1Bring a large pot of salted water to a boil.
- 2Whisk yolks, whole egg, pecorino and pepper in a heatproof bowl.
- 3Fry pancetta in a dry pan over medium heat until crisp; kill the flame.
- 4Boil the pasta 1 minute short of package direction. Reserve 1 cup of the starchy water.
- 5Toss the drained pasta into the pancetta pan. Off the heat, add the egg mixture and a splash of pasta water. Stir vigorously — the residual heat turns it into a silky sauce, not scrambled eggs.
- 6Adjust with more pasta water for gloss. Serve immediately with more pecorino and pepper.
Chef's tips
- Never add cream — that's not carbonara.
- Kill the flame before adding the egg mix.
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