Spaghetti Carbonara
by system
A classic Roman pasta dish with a rich, creamy egg and cheese sauce, crispy pancetta, and black pepper.
Prep: 10 min
Cook: 20 min
Total: 30 min
4 servings
Medium
Ingredients
400 g Spaghetti
200 g Pancetta or guanciale
4 piece Egg yolks
1 piece Whole egg
100 g Pecorino Romano
2 tsp Black pepper
1 tsp Salt
Instructions
Cook spaghetti in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Fry pancetta in a large pan over medium heat until crispy. Remove from heat and let cool slightly.
Whisk together egg yolks, whole egg, and grated Pecorino Romano in a bowl. Season generously with black pepper.
Add hot drained pasta to the pan with pancetta. Remove from heat completely.
Pour egg mixture over pasta, tossing quickly and adding pasta water a splash at a time until you get a silky, creamy sauce.
Serve immediately topped with extra Pecorino and black pepper.