Description
An authentic Italian carbonara recipe featuring crispy pancetta, eggs, Pecorino Romano, and black pepper. This technique-driven dish creates a silken, savory sauce without cream, ready in just 20 minutes.
Ingredients
Scale
- 1 pound (450g) Spaghetti or Rigatoni
- 3 large eggs + 1 egg yolk
- 1 cup (100g) freshly grated Pecorino Romano cheese
- 1–2 teaspoons freshly cracked black pepper
- 8 ounces (225g) Pancetta or Guanciale, cut into small cubes
- 1 tablespoon Olive Oil (optional, if pancetta is lean)
- Salt for pasta water
Instructions
- Prep ingredients: Cut pancetta into cubes, grate cheese, and whisk eggs, cheese, and pepper together in a bowl until smooth. Set aside.
- Cook pancetta: Heat a large skillet over medium heat. Add pancetta and cook for 8-10 minutes until crispy and golden brown. Remove crispy bits with a slotted spoon, leaving the rendered fat in the pan. Turn off heat.
- Boil pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of starchy pasta water.
- Combine pasta and fat: Add drained hot pasta to the skillet with the reserved pancetta fat. Toss to coat. Ensure heat is off or on lowest setting.
- Temper eggs: Add a splash (about ¼ cup) of hot pasta water to the egg mixture and whisk quickly. Pour this mixture over the pasta in the skillet.
- Emulsify: Toss vigorously with tongs. The residual heat will cook the eggs gently into a creamy sauce. Add more pasta water if needed to reach desired consistency.
- Serve: Stir in the crispy pancetta bits. Serve immediately on warm plates, topped with extra cheese and black pepper.
Notes
Do not use cream. The sauce is created by emulsifying eggs, cheese, and starchy pasta water. Ensure the pan is off the heat when adding eggs to prevent scrambling. Serve immediately as the sauce thickens upon cooling. For best results, use room temperature eggs and freshly grated cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 550
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: Italian, Carbonara, Pasta, Pancetta, Guanciale, Egg Sauce, Quick Dinner, Weeknight Meals, Authentic Recipe