Pasta Carbonara

Classic Roman spaghetti carbonara made with crisp pancetta, grated Pecorino Romano, eggs, and plenty of freshly cracked black pepper. The silky sauce comes together off the heat using reserved pasta water—no cream needed.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces spaghetti
• 6 ounces pancetta
• 2 large eggs
• 2 egg yolks
• 1 cup pecorino romano
• 2 teaspoons freshly ground black pepper
• 1 tablespoon kosher salt

Cooking instructions

1. Bring a large pot of water to a boil. Add the kosher salt, then cook the spaghetti until al dente according to the package directions. Before draining, reserve 1 1/2 cups of the pasta water. (about 10 min)
2. While the pasta cooks, cut the pancetta into 1/2-inch pieces. Place it in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Remove the skillet from the heat. (about 8 min) — Medium heat
3. Whisk pasteurized eggs and pasteurized egg yolks with the Pecorino Romano and black pepper until thick and well combined. Using pasteurized eggs is important because the sauce is finished with residual heat rather than fully cooked over direct heat. (about 2 min)
4. Add the drained spaghetti to the skillet with the pancetta and toss to coat. Let it cool for 1 minute, then pour in the egg-and-cheese mixture while tossing constantly. Add the reserved pasta water 1/4 cup at a time until the sauce is glossy and coats the noodles. Do not return the skillet to direct heat. (about 3 min)
5. Taste and adjust with more black pepper or Pecorino if needed. Serve immediately while hot. (about 1 min)