Authentic Carbonara
Toss hot spaghetti with crisped pancetta and a rich sauce made from eggs and pecorino cheese.
Ingredients
- 1 lb spaghetti 450 g
- 10 oz diced pancetta 283 g
- 5 large eggs
- 2 1/2 cups grated pecorino cheese 250 g
- 6 cups water for boiling, 1.4 L
- 1 tablespoon salt 15 g
- 1 teaspoon ground black pepper plus more for garnish, 2 g
- 1/4 cup tap water 60 ml
- 1/2 cup reserved pasta water 120 ml
Instructions
- Crack the eggs into a medium bowl and beat them until smooth.
- Stir the grated pecorino cheese and ground black pepper into the eggs until well blended, then set the bowl aside.
- Bring the 6 cups (1.4 L) of water to a boil in a large pot. Add the salt and cook the spaghetti according to the package directions.
- Reserve at least 1/2 cup (120 ml) of the starchy pasta water, then drain the spaghetti.
- Place a large skillet over medium heat and cook the diced pancetta until it browns and releases its oil.
- Add the drained spaghetti to the skillet with the pancetta and toss to combine.
- Stir the tap water and the reserved hot pasta water into the egg and cheese mixture.
- Pour the egg mixture into the skillet with the pasta. Toss continuously over low heat until the sauce is well distributed and the eggs reach a safe internal temperature of 160°F (71°C).
- Remove from the heat, top with extra black pepper, and serve immediately.
Notes
For food safety, ensure the egg sauce reaches a safe internal temperature of 160°F (71°C) while tossing it with the hot pasta over low heat.
Grating your own pecorino cheese from a block helps the sauce melt more smoothly than pre-grated options.
Keep the heat very low when adding the egg mixture to avoid scrambling the eggs in the skillet.