Description
Silky strands of pasta embrace crispy bacon in this classic Italian carbonara, weaving together Rome’s culinary heritage with simple, luxurious ingredients. Creamy egg sauce and sharp pecorino romano elevate each forkful, promising a genuine taste of Italian comfort that lingers deliciously on your palate.
Ingredients
Scale
Pasta and Protein:
- 12 ounces (340 grams) spaghetti
- 4 ounces (113 grams) pancetta or thick-cut bacon, diced
Eggs and Cheese:
- 4 large egg yolks
- 1 whole egg
- 1/2 cup (50 grams) grated Parmesan cheese
- 1/2 cup (50 grams) grated Pecorino Romano cheese
Seasonings and Aromatics:
- 2 cloves garlic, smashed (optional)
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Fill a spacious pot with salted water and heat to a rolling boil. Cook spaghetti until perfectly tender, maintaining a slight bite. Carefully extract 1 cup of starchy cooking liquid before straining.
- Combine egg yolks, whole egg, Parmesan, and Pecorino Romano in a mixing bowl. Whisk vigorously until the mixture transforms into a smooth, uniform texture.
- Heat a large skillet over medium temperature. Render bacon pieces until golden and crisp, allowing fat to release naturally. Drain excess grease, preserving approximately one tablespoon for flavor development.
- If using garlic, briefly sauté in the residual bacon fat to infuse aromatic notes, then remove and discard immediately.
- Transfer drained spaghetti into the skillet, gently tossing with rendered bacon pieces. Reduce heat to low, creating an ideal environment for sauce integration.
- Pour egg mixture over hot pasta, employing rapid, continuous stirring to prevent scrambling. Gradually incorporate reserved pasta water to achieve a luxurious, silky consistency.
- Generously season with freshly ground black pepper and salt. Plate immediately, offering additional grated cheese as an optional embellishment for diners.
Notes
- Achieve silky smooth sauce by tempering eggs carefully, stirring constantly to prevent scrambling while creating a luxurious creamy texture.
- Opt for high-quality Italian cured bacon like guanciale or pancetta for authentic flavor, which provides a richer taste compared to standard bacon.
- Use freshly grated Parmesan and Pecorino Romano at room temperature to help them melt seamlessly into the egg mixture and create a more integrated sauce.
- For gluten-free adaptation, swap traditional spaghetti with zucchini noodles or gluten-free pasta without compromising the classic carbonara technique.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 469 kcal
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 210 mg