Spaghetti alla Carbonara

A classic Roman pasta dish with a rich, silky egg and cheese sauce, crispy pancetta, and plenty of black pepper. Simple ingredients come together for an indulgent and satisfying meal.

Ingredients

• Spaghetti

  ⚖ 320 g 💧 492.3 ml 🥛 2⅛ cup
  kcal/г%DV

  Calories

  119059%

  Protein

  42.985%

  Total Fat

  5.06%

  Carbohydrates

  239.487%
• Bacon

  ⚖ 150 g 🥓 10 pcs
  kcal/г%DV

  Calories

  58929%

  Protein

  20.641%

  Total Fat

  55.671%

  Carbohydrates

  0.00%
• Egg Yolks

  ⚖ 108 g 6 pcs
  kcal/г%DV

  Calories

  34817%

  Protein

  17.234%

  Total Fat

  28.636%

  Carbohydrates

  3.91%
• Black Pepper

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.60%
• Salt

  ⚖ 3 g 💧 2.5 ml 🥄 ½ tsp
  kcal/г%DV

  Calories

  00%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.00%

Also in this recipe

• Pecorino 50 g

Instructions

• Bring a large saucepan of water to the boil. Finely chop 150g pancetta, removing any rind. Finely grate 50g pecorino and mix with an equal amount of parmesan. Beat 6 egg yolks in a medium bowl, season generously with freshly ground black pepper, and set aside.
• Add 5g salt to the boiling water, then add 320g spaghetti. Once the water returns to the boil, cook at a steady simmer for about 10 minutes, or until al dente. Reserve at least 200ml of the pasta cooking water before draining.
• While the spaghetti cooks, lightly crush 2 peeled garlic cloves with the flat of a knife. Melt 50g unsalted butter in a large frying pan or wok over medium heat, then add the pancetta and garlic. Cook for about 5 minutes, stirring often, until the pancetta is golden and crisp. Remove and discard the garlic with a slotted spoon, then reduce the heat to low.
• Using tongs or a pasta fork, lift the spaghetti directly from the cooking water into the frying pan with the pancetta — a little pasta water carried over is welcome. Mix most of the cheese into the beaten eggs, reserving a small handful for serving.
• Remove the pan from the heat and quickly pour in the egg and cheese mixture. Lift and toss the spaghetti continuously with tongs so the sauce coats every strand and thickens without scrambling. Add splashes of the reserved pasta cooking water as needed to keep the sauce glossy and moist rather than wet. Taste and season with salt if needed.
• Twist the pasta into warmed serving bowls using a long fork. Finish with the reserved grated cheese and a generous grating of black pepper. If the dish tightens up before serving, loosen it with a little more hot pasta water.