Spaghetti Carbonara

A classic Roman pasta dish featuring a creamy sauce made from eggs and cheese without any cream.

Ingredients

Pasta and Meat

• 400g spaghetti
• 150g pancetta, diced
• 15ml olive oil

Sauce Base

• 3 large eggs
• 1 large egg yolk
• 100g Pecorino Romano cheese, grated
• 5g freshly cracked black pepper

Preparation

Sautéing and Boiling

1. Bring a large pot of salted water to a boil and cook 400g spaghetti for 8 to 10 minutes until al dente
2. While the pasta cooks, heat 15ml olive oil in a large pan and fry 150g pancetta over medium heat for 6 to 8 minutes until crispy
3. In a separate bowl, whisk together 3 eggs, 1 yolk, 100g cheese, and 5g black pepper until a thick paste forms

Final Assembly

1. Reserve 100ml of the pasta cooking water then drain the spaghetti and add it directly to the pan with the pancetta
2. Remove the pan from the heat entirely to prevent the eggs from scrambling
3. Quickly pour in the egg mixture and half of the pasta water, tossing constantly for 2 minutes until the sauce emulsifies into a creamy coating

Tips

• Use only the residual heat of the pasta and the pan to cook the sauce to ensure a silky texture instead of scrambled eggs
• Pecorino Romano provides the traditional sharp saltiness but you can use a 50/50 mix with Parmesan for a milder flavor
• Always use freshly cracked black pepper as it is a primary flavor component of the dish rather than just a seasoning