Classic Pasta Carbonara
A traditional Italian pasta dish made with eggs, cheese, cured pork, and black pepper for a creamy and rich flavor without any cream.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Tongs
Ingredients
Main Ingredients
- 400 g spaghetti or long pasta uncooked
- 150 g guanciale or pancetta diced
- 3 large eggs room temperature
- 2 egg yolks additional for extra richness
- 100 g Pecorino Romano cheese freshly grated
- freshly ground black pepper to taste
- salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium heat. Add the guanciale or pancetta and cook until crisp and the fat has rendered, about 6–8 minutes.
- In a mixing bowl, whisk together the eggs, extra yolks, grated Pecorino Romano cheese, and a generous amount of black pepper.
- Add the drained pasta to the skillet with the cooked guanciale and toss to combine.
- Remove the skillet from the heat. Quickly pour in the egg and cheese mixture, tossing vigorously to coat the pasta and create a creamy sauce without scrambling the eggs. Add reserved pasta water a little at a time as needed to loosen the sauce.
- Serve immediately with extra grated Pecorino Romano and a crack of black pepper.
Notes
For a truly authentic carbonara, do not use cream. The creamy texture comes from the egg and cheese emulsified with pasta water. Pecorino Romano is traditional, but Parmesan can be substituted if necessary. Serve immediately for best texture. :contentReference[oaicite:1]{index=1}