Classic Spaghetti Carbonara
4 servings10 min prep20 min cookEasy
Sign in to rate this recipe.
The Tale of Classic Spaghetti Carbonara
Story updated
Carbonara's precise origin is debated, but it's generally traced to mid-20th-century Rome, with some theories linking it to Italian charcoal workers (carbonari) or to American soldiers' bacon and egg rations during World War II influencing local cooks. It remains a defining dish of Roman cuisine.
Ingredients
Scale:· 4 servings
- 1 lb spaghetti
- 6 oz pancetta or thick-cut bacon, diced
- 3 large eggs
- 2 large egg yolks
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 teaspoon black pepper, plus more to taste
- 2 cloves garlic, minced (optional)
- Salt, for pasta water
Instructions
- 1Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 9 to 11 minutes, reserving 1 1/2 cups of pasta water before draining.
- 2While the pasta cooks, fry the pancetta in a large skillet over medium heat until crisp and golden, about 6 to 8 minutes, then add garlic if using and cook for 30 seconds.
- 3In a bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, and black pepper until smooth.
- 4Remove the skillet with pancetta from the heat so it is no longer sizzling hot, then add the drained spaghetti and toss to coat in the rendered fat.
- 5Pour the egg mixture over the pasta off the heat, tossing continuously and adding splashes of hot reserved pasta water until a creamy sauce forms and coats every strand.
- 6Serve right away with extra Pecorino Romano and a generous crack of black pepper on top.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.