Classic spaghetti carbonara

Classic spaghetti carbonara

Felix, entrepreneur


„You probably already have the ingredients to make this easy and incredibly tasty pasta in your refrigerator!“

Difficulty

Easy 👌
5
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
spaghetti
8
egg yolks
150 g
pancetta, guanciale or bacon (cubed)
40 g
freshly-grated Pecorino or Parmesan cheese
(plus more for garnish)
kosher salt
freshly-ground black pepper
Metric
Imperial
  • 500 g spaghetti
  • 8 egg yolks
  • 150 g pancetta, guanciale or bacon (cubed)
  • 40 g freshly-grated Pecorino or Parmesan cheese
  • (plus more for garnish)
  • kosher salt
  • freshly-ground black pepper

Utensils

  • cheese grater
  • 2 wooden spoons
  • large skillet
  • large serving bowl
  • whisk
  • large pot
  • small bowl
  • ladle

Enjoy with

Gavi di Gavi, Italy
An un-oaked white, like this one, is a crisp contrast to this cheesy, bacon-laced pasta.

Nutrition per serving

Cal
703
Protein
37g
Fat
30g
Carb
71g

Step 1/5

Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7–9 min, or according to package instructions. Reserve about 120 ml/0.5 cup pasta water, and drain. In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese.
  • 500 spaghetti
  • egg yolks
  • 40 freshly-grated Pecorino or Parmesan cheese
  • kosher salt
  • freshly-ground black pepper
  • cheese grater
  • large serving bowl
  • whisk
  • large pot
  • small bowl
  • ladle

Bring large pot of generously salted water to a boil. Add spaghetti and cook until al dente, approx. 7–9 min, or according to package instructions. Reserve about 120 ml/0.5 cup pasta water, and drain. In a large serving bowl, whisk together egg yolks, a few grinds of black pepper, and cheese.

Step 2/5

Sauté pancetta until crisp and fat is rendered.
  • 150 pancetta, guanciale, or bacon (cubed)
  • wooden spoon
  • large skillet

Sauté pancetta until crisp and fat is rendered.

Step 3/5

Toss pasta in skillet with pancetta until it's coated in its fat.

Toss pasta in skillet with pancetta until it's coated in its fat.

Step 4/5

Transfer pasta along with half of the reserved pasta water to serving bowl with egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.
  • 2 wooden spoons
  • large serving bowl

Transfer pasta along with half of the reserved pasta water to serving bowl with egg mixture, mixing everything together quickly so that the eggs don’t scramble. Toss until the mixture turns creamy and thick, adding more pasta water as needed.

Step 5/5

Season to taste with salt and black pepper and serve garnished with more cheese.
  • kosher salt
  • freshly-ground black pepper
  • freshly-grated Pecorino or Parmesan cheese for garnish

Season to taste with salt and black pepper and serve garnished with more cheese.