Description
A redemption arc for carbonara lovers, this recipe uses proper emulsion techniques with egg yolks, Pecorino Romano, and pasta water to create a silky, restaurant-quality sauce without heavy cream.
Ingredients
Scale
- 400g (14 oz) Spaghetti or Rigatoni
- 200g (7 oz) Pancetta or Guanciale, cut into small cubes or strips
- 3 large egg yolks
- 1 large whole egg
- 100g (3.5 oz) Pecorino Romano, finely grated
- 1–2 teaspoons freshly cracked black pepper
- Salted water for boiling pasta
- Reserved starchy pasta water
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve about 1 cup of pasta water before draining.
- Heat a large skillet over medium heat. Add pancetta or guanciale and cook until fat renders and meat is crispy and golden brown (5-7 minutes). Remove meat with a slotted spoon, leaving rendered fat in the pan.
- In a medium bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and black pepper until a thick, smooth paste forms.
- Temper the eggs by slowly drizzling a ladle of hot pasta water into the egg mixture while whisking constantly to prevent scrambling.
- Turn off the heat under the skillet. Add drained pasta to the pan with the pork fat. Pour the egg mixture over the pasta and add the crispy pork back in.
- Toss quickly and vigorously. The residual heat will cook the eggs gently into a creamy sauce. Add more pasta water if the sauce is too thick.
- Serve immediately, topped with extra black pepper and cheese shavings.
Notes
Never add the egg mixture to a hot pan; always turn off the heat first to avoid scrambling. Use freshly cracked black pepper for best flavor. Avoid pre-grated cheese as anti-caking agents prevent smooth melting. If the sauce breaks, add a splash of hot pasta water and keep tossing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 35
- Saturated Fat: 14
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: carbonara, pasta, bacon, creamy sauce, italian recipe, weeknight dinner, egg emulsion, pecorino romano, guanciale, pancetta