This Spaghetti Carbonara is the ultimate Italian comfort food, featuring al dente pasta coated in a silky egg-cheese sauce with crispy pancetta and black pepper. No cream allowed – just the traditional Roman way for a rich, velvety texture!
Ingredients (Serves 2):
For the Pasta:
- 8 oz (225g) spaghetti or rigatoni
- 1 tbsp salt (for pasta water)
For the Sauce:
- 3 large eggs (at room temperature)
- 1 egg yolk
- 1 cup (100g) grated Pecorino Romano
- ½ cup (50g) grated Parmigiano-Reggiano
- ½ tsp freshly ground black pepper
For the Pancetta:
- 4 oz (115g) guanciale or pancetta, diced
- 1 garlic clove (optional, for flavor)
Instructions:
1️⃣ Cook Pasta & Prep Ingredients:
- Boil pasta in salted water until al dente (1 minute less than package time). Reserve 1 cup pasta water.
- Whisk eggs, yolks, cheeses, and pepper in a bowl.
2️⃣ Crisp the Pancetta:
- In a skillet, cook pancetta over medium-low heat until golden (5-7 mins). Remove garlic if used.
3️⃣ Combine Everything:
- Add drained pasta to the pancetta pan. Remove from heat.
- Quickly stir in egg mixture, tossing constantly.
- Add reserved pasta water 1 tbsp at a time until creamy (about ¼ cup total).
4️⃣ Serve Immediately:
- Plate with extra Pecorino and pepper.
- Critical: The residual heat cooks the eggs – never apply direct heat to the sauce!
Chef’s Secret: Use pasta water starch to emulsify the sauce like a Roman nonna!
