To Serve Man

Pasta Carbonara

Italian 4 servings 10 minutes prep 20 minutes cook Easy

A rich, creamy Roman classic made the authentic way—no cream needed.

pasta italian quick weeknight

Ingredients

  • water (4 liters)
  • salt (2 tbsp)
  • guanciale (200 g)
  • pancetta (200 g)
  • eggs (3)
  • egg yolks (2)
  • pecorino romano (100 g, finely grated)
  • black pepper (generous amount, freshly ground)
  • spaghetti (400 g)
  • pasta water (1 cup)

Instructions

  1. Bring a large pot of water to boil. Season generously with salt.
  2. While waiting, cut guanciale into small strips. If unavailable, use pancetta instead.
  3. Whisk together eggs, egg yolks, and pecorino romano in a mixing bowl. Season with black pepper.
  4. Cook spaghetti in the boiling water for 2 minutes less than package directions.
  5. Meanwhile, cook the guanciale in a cold skillet over medium heat for 8 minutes until fat renders and meat is crispy.
  6. Reserve pasta water, then drain pasta. Off heat, add pasta to skillet, then quickly stir in egg mixture. Toss vigorously, adding pasta water as needed to create a creamy sauce.
  7. Serve immediately with additional pecorino and black pepper.