Authentic Pasta Carbonara
This foolproof pasta carbonara delivers a silky, authentic Roman-style sauce with a simple fat-tempering trick that guarantees a glossy finish without scrambled eggs. A comforting classic!
Equipment
- Large Pot
- Mixing Bowl
- Large Skillet
- Serving bowl
Ingredients
- Salt
- 2 large eggs and 2 large yolks, room temperature
- 1 ounce (about 1/3 packed cup) grated Parmesan
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 3 1/2 ounces of slab guanciale, pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
- 12 ounces spaghetti (about 3/4 box)
Instructions
Prepare the water and mixing bowl
- Set a large pot of water over high heat and season it lightly with no more than 1 tablespoon of salt. Simultaneously, fill a large serving bowl with hot water and let it sit to warm the bowl, which keeps the final sauce fluid and glossy.
- While the water heats, whisk the eggs and yolks with the grated Parmesan in a mixing bowl until the mixture looks thick, smooth, and pale golden. Add a small pinch of salt and plenty of coarsely ground black pepper.
Render the pork and temper the eggs
- Warm the olive oil in a large skillet over medium heat, then add the sliced guanciale, pancetta, or bacon. Cook until the fat turns translucent and glossy, with lightly crisp edges and chewy centers.
- Remove the skillet from the heat. Slowly whisk 1 to 2 tablespoons of the hot rendered fat into the egg and cheese mixture, little by little, to gently temper the eggs and start the emulsion.
Cook the pasta and build the base
- Drop the spaghetti into the boiling water and cook until just a bit firmer than al dente, as it will continue to soften slightly during the final toss.
- Right before the pasta is ready, warm the pork again in the skillet over low heat if it has cooled. Scoop out 1 cup of pasta water, drain the spaghetti, and transfer it directly to the skillet. Toss for about a minute so the noodles pick up the rendered fat and stay hot.
Finish the sauce
- Pour the hot water out of the serving bowl and dry it well. Add the pasta and pork mixture to the warmed bowl.
- Stir the tempered egg and cheese mixture into the pasta quickly, loosening with a little reserved pasta water as needed. Toss until the sauce turns silky, creamy, and shiny. Serve right away with extra cheese and a final shower of black pepper.
Notes
Salt smartly: Do not over-salt the pasta water. The cheese and cured pork add plenty of salt, so keep the water lightly salted to avoid an overly salty finished dish.
Watch the guanciale closely: Look for clear, shimmering rendered fat with crisp edges and a chewy center. Do not cook it until dark and rigid, or it will lose its rich flavor.
Use starch to your advantage: Boil the pasta in slightly less water than usual to create a more concentrated starchy water, which acts like glue to help bind the sauce perfectly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.