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Pasta alla carbonara Recipe

Italian · Main course · 25 min total

A classic Roman pasta dish made with egg, cheese, pancetta, and pepper, creating a rich, creamy sauce without cream.

Ingredients

• 400g spaghetti or rigatoni
• 200g guanciale or pancetta, cut into small strips
• 4 large eggs
• 100g Pecorino Romano cheese, finely grated
• 100g Parmigiano-Reggiano cheese, finely grated
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
2. While pasta cooks, place guanciale in a cold skillet. Cook over medium heat until fat renders and meat is crispy, about 8 minutes. Remove from heat.
3. In a bowl, whisk eggs, grated cheeses, and black pepper until well combined.
4. Reserve 1 cup of pasta cooking water, then drain pasta. Immediately add hot pasta to the skillet with guanciale and toss.
5. Pour egg mixture over pasta, tossing vigorously. Add pasta water a little at a time until sauce is creamy and coats pasta.
6. Serve immediately with extra grated cheese and black pepper.

Tips

• Use room temperature eggs to prevent scrambling.
• Work quickly off heat to avoid curdling the eggs.
• Guanciale is traditional; pancetta is a good substitute.

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