Spaghetti alla Carbonara

Spaghetti alla Carbonara is rich yet elegant, with glossy strands coated in a silky emulsion of egg yolk, Pecorino Romano, rendered pancetta fat, and black pepper. The result is intensely savory, peppery, and comforting without feeling heavy.

Nutrition · per serving

696kcal

31gProtein

70gCarbs

31gFat

3gFiber

2 servings

Ingredients

7 items

Pasta e acqua

spaghetti200 g

water2.5 L

fine salt18 g

Condimento alla carbonara

pancetta, cut into small batons120 g

egg yolks4

Pecorino Romano, finely grated50 g

black pepper, freshly ground2 g

Tips

•Use Pecorino Romano rather than Parmesan for a more authentic Roman flavor.
•Do not add cream, garlic, onion, or oil in a classic carbonara.
•Starting the pancetta in a cold pan helps render more fat gently and evenly.
•If the sauce tightens too much, loosen it with a spoonful of hot pasta water; if it is too loose, toss off the heat for a few seconds until it thickens.

Steps

1
Bring a large pot of water to a boil. Add the fine salt. While the water heats, finely grate the Pecorino Romano, separate the egg yolks, cut the pancetta into small batons if needed, and grind the black pepper.
2.5 L water18 g fine salt50 g Pecorino Romano, finely grated4 egg yolks120 g pancetta, cut into small batons2 g black pepper, freshly ground
2
In a mixing bowl, whisk the egg yolks with the grated Pecorino Romano and about half of the black pepper until you have a thick paste. This concentrated mixture helps the sauce cling to the pasta without becoming watery.
4 egg yolks50 g Pecorino Romano, finely grated2 g black pepper, freshly ground
3
Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than the package suggests. Stir early so it does not stick. Before draining, reserve about 250 ml of the starchy pasta water.
200 g spaghetti2.5 L water
4
While the pasta cooks, place the pancetta in a cold large skillet, then set over medium heat. Cook slowly, stirring often, until the fat renders and the pancetta is lightly crisp at the edges but still slightly chewy, 5-7 minutes. Add the remaining black pepper in the last 30 seconds to bloom it in the hot fat.
120 g pancetta, cut into small batons2 g black pepper, freshly ground
5
Drain the spaghetti and immediately transfer it to the skillet with the pancetta. Toss for 20-30 seconds off the heat so the pasta absorbs some rendered fat. If the pan looks dry, add a small splash of reserved pasta water.
200 g spaghetti120 g pancetta, cut into small batons
6
Let the pan cool for about 20-30 seconds so the eggs do not scramble. Add the egg and Pecorino mixture, then toss vigorously, adding reserved pasta water a tablespoon at a time until a glossy, flowing sauce forms and coats each strand. The correct texture is creamy and emulsified, not clumpy or soupy.
4 egg yolks50 g Pecorino Romano, finely grated2.5 L water
7
Twirl into warm bowls and serve immediately with an extra turn of black pepper if desired. Carbonara waits for no one; the sauce is best at its silkiest right after mixing.

Origin & History

Carbonara is a Roman pasta dish that became widely known in the mid-20th century. Its canonical form relies on pasta, cured pork, egg, Pecorino Romano, and black pepper, with no cream. Though its exact origin is debated, it is firmly associated with the cucina romana tradition.

italian roman pasta pancetta egg classic stovetop

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Steps

Bring a large pot of water to a boil. Add the fine salt. While the water heats, finely grate the Pecorino Romano, separate the egg yolks, cut the pancetta into small batons if needed, and grind the black pepper.

2.5 L water18 g fine salt50 g Pecorino Romano, finely grated4 egg yolks120 g pancetta, cut into small batons2 g black pepper, freshly ground

In a mixing bowl, whisk the egg yolks with the grated Pecorino Romano and about half of the black pepper until you have a thick paste. This concentrated mixture helps the sauce cling to the pasta without becoming watery.

4 egg yolks50 g Pecorino Romano, finely grated2 g black pepper, freshly ground

Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 minute less than the package suggests. Stir early so it does not stick. Before draining, reserve about 250 ml of the starchy pasta water.

200 g spaghetti2.5 L water

While the pasta cooks, place the pancetta in a cold large skillet, then set over medium heat. Cook slowly, stirring often, until the fat renders and the pancetta is lightly crisp at the edges but still slightly chewy, 5-7 minutes. Add the remaining black pepper in the last 30 seconds to bloom it in the hot fat.

120 g pancetta, cut into small batons2 g black pepper, freshly ground

Drain the spaghetti and immediately transfer it to the skillet with the pancetta. Toss for 20-30 seconds off the heat so the pasta absorbs some rendered fat. If the pan looks dry, add a small splash of reserved pasta water.

200 g spaghetti120 g pancetta, cut into small batons

Let the pan cool for about 20-30 seconds so the eggs do not scramble. Add the egg and Pecorino mixture, then toss vigorously, adding reserved pasta water a tablespoon at a time until a glossy, flowing sauce forms and coats each strand. The correct texture is creamy and emulsified, not clumpy or soupy.

4 egg yolks50 g Pecorino Romano, finely grated2.5 L water

Twirl into warm bowls and serve immediately with an extra turn of black pepper if desired. Carbonara waits for no one; the sauce is best at its silkiest right after mixing.