Pasta Carbonara
Authentic-tasting carbonara without cream: hot pasta, beaten eggs, Pecorino or Parmesan, and crispy pancetta. A weeknight Italian classic.
Ingredients
- 200 g spaghetti
- 100 g pancetta or guanciale, diced
- 2 large eggs + 1 yolk
- 50 g Parmesan or Pecorino, finely grated
- to taste freshly ground black pepper
- to taste salt for pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, cook the pancetta in a skillet over medium heat until crisp and golden. Turn off the heat.
- Whisk the eggs, yolk, grated cheese, and plenty of black pepper in a bowl.
- Drain the pasta, reserving ½ cup of pasta water. Add pasta to the pancetta pan and toss.
- Remove from heat. Quickly stir in the egg mixture, adding a splash of pasta water until silky.
- Serve immediately with extra cheese and black pepper.
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