An unmissable Roman classic where al dente pasta is dressed in a silky, golden sauce. This deceptively simple dish reveals its magic through quality ingredients and perfect technique, delivering an incomparable taste experience in just a few minutes.
⏱️35 min
📊Medium
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
400 gspaghetti or long pasta
200 gbacon or pancetta cut into cubes
4 piècesfresh eggs
150 ggrated Pecorino Romano
10 gfreshly ground black pepper
20 gfine salt for cooking water
Instructions
1PREPARE THE SAUCE: In a bowl, crack 4 fresh eggs and separate the yolks from the whites if possible for a richer and creamier sauce, though traditionally whole eggs are used. Pour the eggs into a mixing bowl and beat them lightly with a fork together with 120 g of very finely grated Pecorino Romano and a generous amount of freshly ground black pepper. Do not salt this mixture as the cheese and pasta cooking water will be sufficient. Set this mixture aside at room temperature.
2COOK THE BACON: In a large skillet or pot, cook 200 g of bacon or pancetta cut into small cubes over medium-high heat for 5 to 7 minutes, stirring regularly. The bacon should become crispy and lightly golden, rendering its fat which will coat the pasta. Be careful not to burn it, as this would give an unpleasant bitterness to the dish. Reserve the cooked bacon in the skillet, keeping all the fat.
3COOK THE PASTA AL DENTE: Bring a large volume of salted water to a boil (use 1 liter per 100 g of pasta). Add 400 g of spaghetti or long pasta, spreading it gradually, then stir with a fork to prevent sticking. Cook it 1 to 2 minutes less than the time indicated on the package, as it will continue cooking when in contact with the heat of the sauce. Drain the pasta while reserving a glass of starchy and salted cooking water, which will be essential for creating the binding.
4BIND THE PASTA: Immediately remove the skillet containing the bacon from heat to prevent the sauce from cooking too quickly and the eggs from scrambling. Pour the hot pasta directly into the skillet with the bacon and its fat, then stir vigorously for 30 to 45 seconds. The residual heat from the pasta should be enough to slightly warm the skillet without making it too hot.
5INCORPORATE THE EGG SAUCE: Remove the skillet from heat and immediately pour the egg and cheese mixture onto the pasta while stirring energetically and continuously with tongs or two forks for at least one minute. This action is crucial: it distributes the eggs evenly and creates a silky and homogeneous sauce. The heat from the pasta and bacon will slightly cook the eggs without scrambling them. If the sauce seems too thick, add a little reserved cooking water, spoon by spoon, while stirring constantly.
6SERVE IMMEDIATELY: Pour the carbonara pasta into preheated shallow bowls and serve immediately, topping with fresh grated Pecorino Romano and generously freshly ground black pepper at the table. Each portion should display a creamy sauce of a beautiful golden yellow, with crispy bacon strips evenly distributed. Do not let it sit, as carbonara must be consumed without delay to appreciate its characteristic velvety texture.