Spaghetti alla Carbonara

Ingredients

Instructions

1. 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. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Nutrition per serving

Notes

• •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.

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