Pasta Carbonara

Pasta Carbonara

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 4

It’s easy to make carbonara if you keep a few simple tricks in mind. You want to be conscientious about heat levels so your eggs don’t curdle – and you want to be sure to include pasta water, aka “liquid gold”.

Ingredients

  • 3 eggs, at room temperature
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
  • 2 Tbs. olive oil
  • 170 g diced pancetta
  • Salt, to taste
  • 450 g dried spaghetti
  • Freshly ground pepper, to taste

Directions:

  • In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
  • In a 30-cm French skillet over medium heat, warm the olive oil. Add the pancetta and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the packet instructions. Drain, reserving about 1 cup of the cooking water.
  • Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
  • Return the skillet with the pancetta to medium heat and re-warm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside.
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