Spaghetti alla Carbonara




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2 eggs beaten
2 egg yolks beaten
1/2 cup freshly grated imported Parmigiano-Reggiano
1/2 cup freshly grated imported Pecorino Romano
8 oz pancetta chopped (can sub bacon if needed)
3 large garlic cloves, minced
1 lb spaghetti (or bucatini if available)
Freshly cracked black pepper
Optional salt for seasoning
Optional chopped parsley for garnish


Whisk together eggs, egg yolks, and cheeses in a medium bowl. Reserve at room temperature while you prepare the rest of the dish.
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Bring a large pot of generously salted water to a boil and add pasta. While pasta cooks heat a 2nd large pot over medium heat.
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Add the pancetta and cook for about 5 minutes, stirring frequently, until lightly crispy and golden. Add garlic and cook for an additional 1 minute. Turn off the heat but keep pancetta warm.
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When the pasta is done (about 8-10 minutes for al dente), reserve 1 cup of the hot cooking water, then drain pasta and add to the still-warm pancetta. Toss pasta with tongs to coat.
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Slowly whisk ½ cup of hot cooking water into the egg mixture to temper it. Slowly pour egg mixture over hot pasta, stirring constantly to gently cook eggs.
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Add additional cooking water as needed to create a smooth glaze for your pasta. Check for seasoning (you may not need additional salt) and serve immediately garnished with pepper and parsley.
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