Pasta Carbonara

Prep: 15

Cook: 20

Total Time: 35

Yield: 8 servings

Course: Entree

Cuisine: Italian

Calories: 399kcal

Author: Jessica Gavin

Give this easy pasta carbonara recipe a try if you're craving classic Italian comfort food with restaurant-quality results.

Ingredients

▢ 4 quarts (3.8 L) water
▢ 1 tablespoon (15 g) kosher salt
▢ 1 pound (454 g) spaghetti
▢ 1 tablespoon (15 ml) extra-virgin olive oil
▢ 5 ounces (142 g) pancetta, ½" diced pieces
▢ 4 large egg yolks
▢ 2 large eggs
▢ 1 cup (60 g) grated Parmesan cheese
▢ ¼ teaspoon black pepper

Instructions

Cook the Pasta - In a large pot, bring water to a boil. Add the salt, then stir to dissolve. Add the pasta and cook until al dente, about 10 to 12 minutes. Make sure to reserve the hot pasta water to use later for making the sauce. Meanwhile, as the pasta cooks, prepare the pancetta.
Cook the Pancetta - Heat a large pan over medium heat. Add olive oil. Once hot, carefully add the pancetta. Saute until crispy, stirring occasionally, about 5 to 7 minutes. Turn off the heat, reserving 3 to 4 tablespoons of grease in the pan. Transfer the meat to a clean plate. Set aside until pasta is ready.
Coat the Pasta - Add the hot pasta straight from the boiling water into the pan. Toss the pasta in the rendered grease. Add the pancetta, and toss to combine. Keep the pot of pasta water on the stove. It will be used to cook the sauce.
Make the Sauce - Use a large metal mixing bowl, big enough to fit on top of the pot of pasta water. Do not place it on the pot yet. Add the egg yolks, eggs, parmesan cheese, and black pepper, and whisk to combine.
Temper the Sauce - Add the hot pasta mixture to the bowl with the egg mixture. Toss to coat the noodles with the sauce. Gradually add ½ cup of hot pasta water to the noodles. Stir constantly to combine until a lightly thickened sauce coats the pasta.
Set Up the Bain Marie - Bring the pasta water to a boil. Place the bowl of pasta over the pot, making sure that the bottom of the bowl does not touch the water. Discard some water as needed.
Cook the Sauce - Constantly toss and stir the pasta until the sauce thickens, is smooth, and coats the spaghetti, about 3 to 5 minutes. Incorporate the sauce on the bottom of the bowl, so it does not curdle.
If desired, gradually add more water for a thinner sauce—season with salt and pepper to taste.
To Serve - Serve immediately topped with parsley, parmesan cheese, and freshly cracked black pepper.

Notes

Recipe Yield: 8 cups
Serving Size: 1 cup
Pasta Options: Spaghetti, bucatini, or linguine.
Other Pork Options: Bacon or guanciale cut into 1/2-inch wide strips.
Cheese Selection: Freshly grated Parmesan, Parmigiano Reggiano, or Pecorino Romano.
Storing: Refrigerate in an airtight container for up to 4 days.
Reheating: Place pasta in a microwave-safe bowl for individual portions. Cover with plastic wrap. Heat in 15 to 30-second intervals, stirring in between, until hot.

Nutrition

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