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Classic Spaghetti Carbonara

Ingredients · Serves 4 · Prep 10 min · Total 25 min

  • 1 tbsp kosher salt, for the pasta water
  • 6 oz pancetta, or thick-cut bacon, cut into 1/4-inch pieces
  • 1 tbsp olive oil
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 2 oz Pecorino Romano, finely grated, about 1 cup, plus more for serving
  • 1 oz Parmesan cheese, finely grated, about 1/2 cup
  • 1 ½ tsp black pepper, coarsely ground
  • 1 lb spaghetti
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Classic Spaghetti Carbonara

Steps

  1. Bring a large pot of water to a boil and add the salt.
  2. 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.
  3. Whisk the eggs, yolks, Pecorino, Parmesan and pepper in a bowl into a thick paste.
  4. 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.
  5. Slowly whisk 1/2 cup of the hot pasta water into the egg mixture so it warms without scrambling.
  6. 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.
  7. 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.
  8. Serve right away with more grated Pecorino and pepper.
  9. Cook to 160°F inside (check with a thermometer).