Classic Pasta Carbonara

Ingredients

For the pasta

• 400g spaghetti or rigatoni
• 200g pancetta or guanciale, diced
• 2 cloves garlic, minced (optional)
• Salt for pasta water

For the sauce

• 4 large eggs
• 100g Pecorino Romano cheese, freshly grated
• 100g Parmigiano-Reggiano cheese, freshly grated
• Freshly ground black pepper
• Salt to taste

Instructions

Step 1: Prepare the pasta water

Bring a large pot of water to boil. When boiling, add a generous amount of salt (the water should taste like seawater). This is crucial for flavoring the pasta.

Step 2: Cook the pancetta

While the water is heating, place the diced pancetta or guanciale in a large, cold skillet. Turn the heat to medium and cook slowly, allowing the fat to render and the meat to become crispy, about 5-7 minutes. If using garlic, add it in the last minute of cooking. Remove from heat and set aside.

Step 3: Make the egg mixture

In a mixing bowl, whisk together the eggs, grated Pecorino Romano, Parmigiano-Reggiano, and a generous amount of freshly ground black pepper. The mixture should be creamy and well combined. Set aside.

Step 4: Cook the pasta

Add the pasta to the boiling water and cook according to package directions until al dente (usually 1-2 minutes less than the package suggests). Before draining, reserve 1 cup of the pasta cooking water.

Step 5: Combine everything

Drain the pasta and immediately add it to the pan with the pancetta (return the pan to very low heat if it has cooled). Toss to combine and coat the pasta with the rendered fat.

Remove the pan from heat and wait about 30 seconds for the pasta to cool slightly (this prevents the eggs from scrambling). Pour the egg mixture over the pasta and toss vigorously, adding pasta water a little at a time until you achieve a creamy, glossy sauce that coats each strand of pasta.

Step 6: Serve immediately

Transfer to warm serving bowls and finish with extra grated cheese and black pepper. Serve immediately while hot.

Chef's Tips

• Use guanciale if possible: While pancetta works well, guanciale (cured pork jowl) is the traditional choice and provides the best flavor.
• Temperature is key: The pasta should be hot enough to cook the eggs gently but not so hot that they scramble. If needed, let it cool for 30 seconds before adding eggs.
• Fresh eggs are best: Use the freshest eggs possible for the best flavor and color.
• No cream needed: Authentic carbonara gets its creaminess from eggs and cheese only - never add cream!
• Work quickly: Once you start combining ingredients, work quickly to ensure everything stays at the right temperature.
• Pasta water is magic: The starchy pasta water helps create the silky sauce and can rescue a sauce that's too thick.

Variations

• Vegetarian: Replace pancetta with sautéed mushrooms and add a splash of white wine
• Add vegetables: Peas or asparagus make nice additions
• Different pasta: Try with fettuccine, rigatoni, or bucatini

Storage Instructions

Carbonara is best enjoyed fresh and doesn't reheat well due to the egg-based sauce. If you must store leftovers, refrigerate in an airtight container for up to 2 days. To reheat, add a splash of cream or milk and warm gently in the microwave or on the stovetop, stirring frequently.

Nutritional Information

Per serving (approximately):

• Calories: 520
• Protein: 25g
• Carbohydrates: 65g
• Fat: 18g
• Fiber: 3g
• Sodium: 680mg