Classic Pasta Carbonara
Creamy Italian pasta with eggs, cheese, and pancetta
MEDIUM
25m
Elapsed
Mise en Place
Time
00:00:00
Covers
Prep List
- 400 g spaghetti
- 150 g pancetta or guanciale
- 4 whole eggs
- 2 yolks egg yolks
- 100 g Pecorino Romano (finely grated)
- 1 tsp black pepper (freshly ground)
- 1 tbsp salt (for pasta water)
Ticket Rail
#1
STOVETOP
T-0m
Next
Bring a large pot of water to boil
Duration: 10m
Parallel — Do These Together
Cut pancetta into small cubes
3m
Whisk eggs, yolks, Pecorino, and pepper in a bowl
2m
#3
PAN
T-3m
Cook pancetta in a pan over medium heat until crispy
Duration: 7m
#4
STOVETOP
T-10m
Add pasta to boiling water and cook until al dente
Duration: 10m
#5
T-20m
Remove pasta from heat, add to pancetta, then quickly stir in egg mixture (off heat!)
Duration: 2m
#6
T-22m
Serve immediately with extra Pecorino and pepper
Duration: 1m
Done When
Pasta is creamy and coated, eggs are silky not scrambled