Pasta Carbonara Recipe
30 minsEasy2 servingsItalian
Roman-style spaghetti with crispy pancetta, egg yolk, pecorino and black pepper.
Prep 10 mins · Cook 20 mins · Total 30 mins
Ingredients
- Spaghetti – 200 g
- Pancetta – 100 g
- Egg yolks – 3
- Whole egg – 1
- Pecorino or parmesan – 1/2 cup
- Black pepper – 1 tsp
Equipment: Large pot, Frying pan, Mixing bowl
Step-by-Step Instructions
Cooking mode · Step 1 of 425%
Crisp the pancetta
Fry pancetta until crisp. Keep the fat in the pan.
Crisp the pancetta
Fry pancetta until crisp. Keep the fat in the pan.
Mix the sauce
Whisk yolks, egg, cheese and pepper in a bowl.
Cook the pasta
Boil spaghetti until al dente; reserve a cup of water.
Combine off heat
Toss pasta with pancetta, then the egg mix and splashes of pasta water until glossy.
Cooking Tips
- Work off the heat so the eggs turn creamy, not scrambled.
Substitutions
- Smoked turkey bacon can replace pancetta.
