Description
A classic Italian Pasta Carbonara recipe featuring al dente spaghetti tossed with a silky sauce made from eggs, Parmesan cheese, and crispy cured pork like guanciale or pancetta, finished with a touch of black pepper and optional parsley for freshness.
Ingredients
Scale
Pasta
- 1 pound spaghetti
- 1 tablespoon salt
Sauce
- 3 large eggs
- 1 cup grated cheese (Parmesan OR Pecorino Romano OR a mix)
- 2 tablespoons chopped parsley (optional)
- ground black pepper, to taste
- ½ cup pasta cooking water
Meat and Cooking
- 1 tablespoon olive oil
- 8 oz cured pork (diced or in batons; guanciale OR pancetta are best; thick bacon is an easy substitute)
Instructions
- Cook pasta: Bring a large pot of water to a rolling boil and season it with 1 tablespoon of salt. Add the spaghetti and cook according to package directions until al dente, usually about 8–10 minutes.
- Prepare cheese sauce: While the pasta cooks, whisk together the eggs, grated cheese, chopped parsley (if using), and ground black pepper in a mixing bowl. Carefully ladle ½ cup of hot pasta cooking water from the boiling pot into the egg mixture slowly while whisking continuously to temper the eggs and create a smooth sauce. Set aside.
- Cook bacon: Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the diced or baton-cut cured pork (guanciale, pancetta, or bacon) and cook until the meat is crispy and golden, rendering the fat, about 5–7 minutes.
- Finish dish: Drain the cooked pasta and add it directly to the skillet with the crispy cured pork, tossing well to coat in the rendered fat. Remove the pan from the heat to avoid scrambling the eggs. While continuously tossing, gradually add the egg and cheese mixture to the pasta, using the residual heat to create a silky, creamy sauce that clings to the noodles. Serve immediately, optionally garnished with extra cheese and pepper.
Notes
- For a richer sauce, you can use only the egg yolks instead of whole eggs.
- Parmesan and Pecorino Romano cheeses can be used separately or mixed, depending on preference.
- Guanciale or pancetta provides authentic flavor, but thick-cut bacon is a suitable substitute.
- Be sure to temper the eggs with pasta water to prevent scrambling and achieve a smooth sauce.
- This dish should be served immediately to enjoy the sauce at its best texture.
