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Spaghetti Carbonara · Classic

Classic Spaghetti Carbonara

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for Parmesan cheese

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

Step 1 of 8

Bring a large pot of water to a
boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
and add the salt.

Step 2 of 8

While the water heats, cook the pancetta in the oil in a large skillet over medium heat, stirring now and then, until browned and crisp at the edges. Turn off the heat and leave it in the pan with its fat.

Step 3 of 8

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the eggs, yolks, Pecorino, Parmesan and pepper in a bowl into a thick paste.

Step 4 of 8

Cook the spaghetti until al dente, 1 minute less than the package says. Scoop out 1 1/2 cups of the pasta water before draining.

Step 5 of 8

Slowly whisk 1/2 cup of the hot pasta water into the egg mixture so it warms without scrambling.

Step 6 of 8

Add the drained spaghetti to the skillet and toss it in the pancetta fat. Pour the egg mixture over the top and toss constantly with tongs.

Step 7 of 8

Set the skillet over low heat and keep tossing, adding splashes of pasta water, until the sauce turns glossy and creamy and reaches 160°F (71°C). Take it off the heat as soon as it thickens so the eggs don't
curdle (how to keep sauces from curdling) Keep sauces from curdling Stop milk, cream, sour cream or eggs from separating into grainy bits in a hot or acidic dish. 1. Take the pot off the boil before dairy goes in; keep it at a gentle heat after.2. Warm sour cream or yogurt first by stirring a little of the hot sauce into it.3. Use full-fat dairy, which holds up better than low-fat.4. Add acidic ingredients like lemon or wine before the dairy, or after it has cooled a bit. Done when: The sauce stays smooth and creamy. In batters, a slightly curdled look after the eggs is normal; the flour brings it back. How to keep dairy sauces from curdling: mistakes to avoid
.

Step 8 of 8

Serve right away with more grated Pecorino and pepper.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for Parmesan cheese

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.