Classic Spaghetti Carbonara
Equipment
Ingredients
Ingredients
Spaghetti
400 g
Pancetta or guanciale
150 g
Egg yolks
4 pcs
Parmesan cheese, grated
100 g
Freshly ground black pepper
1 tsp
Salt
1 tsp
Instructions
Prepare ingredients
Grate the Parmesan cheese and separate egg yolks from whites. Finely chop the pancetta.
Cook pancetta
In a large pan over medium heat, cook chopped pancetta until crispy and fat is rendered. Remove from heat and set aside.
Cook spaghetti
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Make carbonara sauce
In a bowl, whisk together egg yolks, grated Parmesan, and plenty of black pepper until smooth.
Combine everything
Add hot drained spaghetti to the pan with pancetta. Pour egg mixture over pasta and quickly toss to coat, adding reserved pasta water as needed to create creamy sauce. Work fast to avoid scrambled eggs.
Serve immediately
Divide carbonara among plates and serve immediately with extra black pepper.
Storage
Carbonara doesn't store well as eggs continue to cook. Best consumed immediately.
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