← Back to the recipe

Print: Classic Spaghetti Carbonara

Press Ctrl+P (⌘P on a Mac) to print.

Prints on one page of US Letter or A4, with a QR code back to the recipe.

Spaghetti Carbonara · Classic

Classic Spaghetti Carbonara

Spaghetti tossed with crisp pancetta, eggs, Pecorino Romano and plenty of black pepper into a glossy, creamy sauce, with no cream at all. On the table in about 25 minutes.

Scan for the recipe
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Medium

Ingredients

  • 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

Cook to 160°F inside (check with a thermometer).

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.

Tip: Low heat and constant tossing are what make a silky sauce. If it starts to look grainy, pull the pan off the heat and add a splash of pasta water.

Tip: Guanciale, cured pork cheek, is the traditional choice and worth using if you can find it.

Storage: Best eaten right away; the sauce firms up when cold. Refrigerate leftovers up to 3 days and reheat gently with a splash of water until 165°F.

Estimated nutrition per serving: 770 calories · protein 32 g · carbohydrates 87 g · fiber 4 g · sugars 3 g · fat 31 g (saturated 11 g) · sodium 700 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.