Spaghetti Carbonara
Authentic Roman pasta with eggs, cheese, and pancetta
True Roman carbonara uses only five ingredients and no cream. The silky sauce comes from perfectly tempered eggs and starchy pasta water. This technique has been perfected over generations in Rome.
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 100g Pecorino Romano cheese, grated
- 1 tsp freshly cracked black pepper
- Salt for pasta water
Allergens
Instructions
- 1
Bring large pot of salted water to boil for pasta
- 2
Cook pancetta in large skillet over medium heat until crispy, about 8 minutes
- 3
Whisk eggs with grated cheese and black pepper in large bowl
- 4
Cook spaghetti until al dente, reserve 1 cup pasta water before draining
- 5
Add hot pasta to skillet with pancetta, toss to combine
- 6
Remove from heat, quickly stir in egg mixture, adding pasta water as needed
- 7
Toss vigorously until creamy sauce forms without scrambling eggs
- 8
Serve immediately with extra cheese and black pepper
300 × 250
Nutrition (per serving)
Tags
728 × 90