Description
A fast, authentic Italian pasta dish featuring crispy pancetta, a creamy egg and Pecorino Romano sauce, and freshly cracked black pepper. No cream is used, relying instead on technique for a silky texture.
Ingredients
Scale
- 6 ounces (170g) pancetta, cut into small strips or cubes
- 3 large egg yolks
- 1 whole large egg
- 1 cup (100g) freshly grated Pecorino Romano cheese
- 1 pound (450g) spaghetti or rigatoni
- 1–2 teaspoons freshly cracked black pepper
- Salt for pasta water
- 2 tablespoons white wine (optional)
Instructions
- In a mixing bowl, whisk the 3 egg yolks and 1 whole egg until smooth. Add the grated Pecorino Romano and black pepper. Whisk until a thick, paste-like consistency forms. Set aside.
- Heat a large skillet over medium heat. Add the diced pancetta in a single layer without oil. Cook undisturbed for 2 minutes to sear, then stir occasionally for 5-7 minutes until crispy and golden brown.
- Turn off the heat. Remove the crispy pancetta with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan.
- While pancetta cooks, bring a large pot of salted water to a boil. Cook pasta until al dente (1-2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining.
- Temper the eggs: Add 2-3 tablespoons of hot pasta water to the egg/cheese mixture and whisk vigorously until it resembles a thin, creamy soup.
- Add the drained hot pasta to the skillet with the remaining pancetta fat. Toss for 30 seconds.
- Remove the skillet from the heat entirely and wait 10 seconds for it to cool slightly. Pour the tempered egg mixture over the pasta. Add the crispy pancetta back in.
- Toss vigorously and continuously. The residual heat will cook the eggs gently into a creamy sauce. Add more pasta water if needed to reach desired consistency.
- Serve immediately, topped with extra black pepper and Pecorino Romano.
Notes
Do not use cream for authentic carbonara; the creaminess comes from the emulsion of eggs, cheese, and pasta water. Ensure the pan is removed from heat before adding the egg mixture to prevent scrambling. Use room temperature eggs for better mixing. This dish is best eaten immediately and does not store or freeze well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 65
- Fiber: 3
- Protein: 22
Keywords: Italian, Carbonara, Pasta, Pancetta, Egg Sauce, Weeknight Dinner, Quick Meals, Comfort Food, Authentic Recipe