Ultimate spaghetti carbonara
A silky, rich Roman classic with crisp pancetta, creamy egg sauce, and plenty of black pepper.
Equipment
Ingredients
Main ingredients
spaghetti
400 g
pancetta or guanciale (diced)
200 g
large eggs
3 pcs
parmesan (finely grated)
50 g
olive oil
2 tbsp
garlic clove (crushed)
1 pcs
black pepper (freshly ground)
1 tsp
Instructions
Prepare the egg mixture
Crack the eggs into a bowl, add most of the parmesan and whisk together with a fork.
Cook the pasta
Bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until al dente.
Fry the pancetta
Meanwhile, heat the olive oil in a large frying pan, add the pancetta and fry until golden and crisp. Add the garlic if using.
Combine pasta with pancetta
Drain the spaghetti and add it to the pancetta pan. Remove from the heat.
Finish the carbonara
Pour in the egg mixture and a splash of the reserved pasta water. Toss vigorously off the heat until creamy. Season with black pepper and serve with extra parmesan.
Original recipe
Storage
Best eaten immediately. Reheating may cause the sauce to separate.
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